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Microgreens are early stage vegetables, they are aged past the sprouting stage grown until the onset of the true leaf. Microgreens originated in the high cuisine restaurants of California in 80s but recent discoveries in their nutritional value have brought them to stardom as a superfood are establishing themselves well in the health food market.
Why are Microgreens so healthy?
Microgreens are packed with nutrients. Rich in potassium, iron, zinc, magnesium and copper .Microgreens are also a great source of beneficial plant compounds like antioxidants. Their nutrient content is concentrated, which means that they often contain higher vitamin, mineral and antioxidant levels than the same quantity of mature greens . Nutrient levels in microgreens can be up to 40 times higher than those found in mature greens. Research also shows that they contain a wider variety of polyphenols and other antioxidants than their mature counterparts.
Health Benefits of Microgreens
Microgreens are a rich source of polyphenols, a class of antioxidants linked to a lower risk of heart disease. Animal studies show that microgreens may lower triglyceride and “bad” LDL cholesterol levels . Antioxidant-rich foods, including those containing high amounts of polyphenols, may be linked to a lower risk of Alzheimer’s disease Antioxidants may help reduce the type of stress that can prevent sugar from properly entering cells. In lab studies, fenugreek microgreens appeared to enhance cellular sugar uptake by 25–44% Antioxidant-rich fruits and vegetables, especially those rich in polyphenols, may lower the risk of various types of cancer. Polyphenol-rich microgreens may be expected to have similar effects
