Photo by Adam DeTour
What are Microgreens?
Microgreens are tender, immature greens produced from the seeds of herbs and vegetables.
Depending on the species, microgreens are harvested after one to four weeks, when they are 1 to 3 inches tall.
Microgreens are similar to sprouts in nutritional value, but you don't eat the roots!
John Hopkins scientists have found that, "Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology.
Pea shoot microgreens are rich in Vitamin A, Vitamin C, calcium, and iron. "A single cup of pea microgreens can provide 50% of an adult's recommended daily Vitamin C allowance." Vitamin C strengthens immune systems, lowers risk of stroke, speeds up wound healing, and reduces asthma symptoms caused by air pollution.
"Sunflower microgreens are a great source of calcium and iron. One serving has about 2% of your daily calcium needs and 8% of your daily iron needs. They're also high in fiber and contain a wide range of other vitamins and minerals including Vitamin A, B Vitamins, C, D, and E."