Microgreens are young and tender seedlings that are harvested when the cotyledonary leaves have fully developed and the first true leaves emerge
Microgreens Supply More Nutrition Than Mature Leaves
Considerably higher nutrient densities have been studied in young cotyledon leaves compared to a plant’s mature counterparts.
Less resources used in growth = Denser availability of nutrients
USDA Journal of Agricultural and Food Chemistry August 2012
Microgreens are gaining popularity due to their designation as a “functional food” attributed to the high contents of micronutrients and bioactive compounds. The numerous health benefits and content of microgreens is well studied and published research
Delian, E., Chira, A., Bădulescu, L., & Chira, L. (2015). Insights into microgreens physiology. Sci. Pap. Ser. B Hortic, 59, 447-454.
Ghoora, M.D.; Babu, D.R.; Srividya, N. Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens. J. Food Compos. Anal. 2020, 91.
Paradiso, V.M.; Castellino, M.; Renna, M.; Gattullo, C.E.; Calasso, M.; Terzano, R.; Allegretta, I.; Leoni, B.; Caponio, F.; Santamaria, P. Nutritional characterization and shelf-life of packaged microgreens. Food Funct. 2018, 9, 5629–5640.
Xiao, Zhenlei, Gene R. Lester, Yaguang Luo, and Qin Wang (2012). Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens. Journal of Agricultural and Food Chemistry, 60 (31), p 7644-7651.
Xiao, Z., Lester, G. E., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. Journal of agricultural and Food Chemistry, 60(31), 7644-7651.
Xiao, Z.; Codling, E.E.; Luo, Y.; Nou, X.; Lester, G.E.; Wang, Q. Microgreens of Brassicaceae: Mineral composition and content of 30 varieties. J. Food Compos. Anal. 2016, 49, 87–93.
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