Microgreens are shoots of vegetable greens and herbs and have been gaining popularity throughout the years. They are picked after the first leaves have developed. They provide intense flavors and texture when added to salads, sandwiches, soups and other meals. They are packed with nutrients and positively impact diets.
Microgreens contained about five times more nutrients, higher vitamin, mineral, and antioxidant than found in the mature greens of the same plants per USDA’s Agricultural Research Service (ARS). The ARS scientist analyzed key nutrients in over 25 different varieties of Brassica microgreens included arugula, broccoli, kale, radish, red cabbage and wasabi (a) and found that red cabbage microgreens had the highest concentrations of vitamin C. These nutritious microgreens are ready to harvest just 10 days after planting (b).
