Do you add micro-greens to your salad? To garnish a soup or decorate your tuna tartar? If yes, here’s some good news – they are choc’ full of nutrients, even more so that than their fully grown counterparts. This interesting finding was published earlier thin the summer in the Journal of Agricultural and Food Chemistry.
Micro-greens are a trendy addition to supermarket produce sections in recent years. They are basically seedlings of edible vegetable and herb plants. The seeds are sprouted and become seedlings in a matter of days. Sprouting has become a popular DIY activity too. Examples of micro-greens are arugula, daikon radish, red cabbage, and wasabi.
Scientists analyzed 25 commercially available micro-greens to assess their nutrient levels:
Maximum values of vitamin C, viamin K1, and vitamin E were found in red cabbage, garnet amaranth, and green daikon radish microgreens, respectively. In terms of carotenoids, cilantro microgreens showed the highest concentration of lutein/zeaxanthin and violaxanthin and ranked second in β-carotene concentration. read more…
Great! These little guys pack a nutritious punch.
How do you use them in your kitchen?