Microgreens are edible young vegetables and herbs that are harvested just after the first pair of true leaves have emerged. They are packed with nutrients and have a variety of flavors and textures.
Here are some of the most popular types of microgreens and their nutritional benefits:
Brassica microgreens
Brassica microgreens include broccoli, kale, mustard, and radish microgreens. They are a good source of vitamins A, C, and K, as well as calcium, iron, and magnesium. They also contain glucosinolates, which are compounds that have been shown to have anti-cancer properties.
Arugula microgreens
Arugula microgreens have a peppery flavor and are a good source of vitamins A, C, and K, as well as calcium and iron. They also contain antioxidants that can help protect cells from damage.
Pea shoot microgreens
Pea shoot microgreens are a good source of protein, fiber, and vitamins A, C, and K. They also contain iron, magnesium, and potassium.
Sunflower microgreens
Sunflower microgreens have a nutty flavor and are a good source of vitamins A, C, and E, as well as magnesium, potassium, and zinc. They also contain healthy fats.
Beet microgreens
Beet microgreens have a sweet, earthy flavor and are a good source of vitamins A, C, and K, as well as folate, iron, and manganese. They also contain betalains, which are pigments that have been shown to have anti-inflammatory properties.
In addition to their nutritional benefits, microgreens are also a good source of enzymes, which help to break down food and improve nutrient absorption.
Microgreens can be eaten fresh or cooked. They can be added to salads, sandwiches, wraps, and smoothies. They can also be used as a garnish for soups, stews, and stir-fries.
Here are some tips for choosing and storing microgreens:
- Choose microgreens that are fresh, crisp, and brightly colored.
- Avoid microgreens that are wilted or have brown spots.
- Store microgreens in the refrigerator in a sealed bag or container.
- Microgreens will last for 3-5 days in the refrigerator.
