12 Feb Microgreens and nutrition.
Microgreens are not only beneficial if consumed raw but also integrated in some other cooked foods such as recently shown for adding microgreens to bread (https://bit.ly/2BZgG5i).
Red cabbage microgreens contain 40 times more vitamin E, 60 times more vitamin K and 6 times more vitamin C than the same weight of their fully grown counterpart.
Just one microgreen of broccoli contains the same amount of the powerful antioxidant sulforaphane as 130 g of fresh broccoli or 200 g of stir fried broccoli !
Microgreens are rich in minerals too:
- 100 grams of amaranth microgreens contain more calcium than 1 liter of Evian water.
- 100 grams of sunflower microgreens provide as much magnesium as 15 liters of Evian water.
We will publish more on this topic soon. Stay tuned.
- The nutritional properties of microgreens
Di Gioia, Francesco & Santamaria, Pietro. (2015): ‘Microgreens: Novel, fresh and functional food to explore all the value of biodiversity’:
- Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems
Carolyn Weber,Frontiers in Nutrition, March 2017, https://www.frontiersin.org/articles/10.3389/fnut.2017.00007/full
- Microscale vegetable production and the rise of microgreens:
Kyriacou, Marios & Rouphael, Youssef & Di Gioia, Francesco & Kyratzis, Angelos & Serio, Francesco & Renna, Massimiliano & De Pascale, Stefania & Santamaria, Pietro. (2016). Trends in Food Science & Technology.
- Miracles of microgreens, benefits and much more: