What are Microgreens?

Microgreens are early-stage versions of familiar fruit and vegetable plants, harvested just as the plants have turned green and developed their cotyledon leaves.

Microgreens have become increasingly popular in the past handful of years, and a great deal of ongoing research seeks to understand all the health benefits these tiny plants offer.

Early research has indicated that microgreens contain up to 40 times the nutrients than their full-grown counterparts.

Though these little greens are small in stature, they contain extremely high levels of powerful vitamins, minerals, and health-supporting components.

Microgreens can lower blood pressure. Foods that are high in fiber and vitamin K can be helpful in maintaining a healthy blood pressure, and microgreens are high in both of these important elements as well as other vitamins and minerals.

Microgreens might help fight cancer. Research is ongoing into this subject, but some early evidence suggests that sulforaphane — a compound found at especially high levels in broccoli micros— may help fight cancer.

Some microgreens can help lower cholesterol. A study found that red cabbage microgreens lower levels of LDL cholesterol, liver cholesterol, and inflammatory cytokines — all factors that can increase your risk for heart disease.

Microgreens can also help support gut health. Foods that are high in dietary fiber, like microgreens, can ease constipation or other gastro-intestinal distress when eaten as part of a healthy, balanced diet. Research also indicates that dietary fiber serves as a "prebiotic" or material that provides an ideal environment for the "good" bacteria in the human microbiome to flourish.

Making microgreens an excellent way to boost the nutritional value, while adding depth with their vibrant colors and concentrated flavors to your meals. 

There is truly a microgreen for any dish!