Microgreens are vegetables in their stage of growth right after sprouting. The difference between a sprout and a microgreen is the appearance of seed leaves known as “cotyledons.”
The leaves can operate differently among plants, but their main function is to help the plant access and utilize the stored nutrients of the seed. The leaves that follow are called “true leaves” and they usually aren’t as tasty nor as nutritious.
How nutritious?
Super-nutritious.
These little plants are packed with everything the plant needs to grow and everything we need too, studies have shown that microgreens are upwards of 4-40x more nutrient-dense than their mature counterparts. Like seeds and sprouts, all those vitamins and minerals have not been fully converted and utilized to propel the plant upwards and develop more leaves for photosynthesis. Eating them at this stage allows us to take advantage of this store of nutrition.
For instance, sunflower microgreens contain protein, calcium, iron, potassium, phosphorus, magnesium, and vitamins A, C, and B-complex. Daikon radish comes in as heavyweight with vitamins A, B, C, E, and K, folic acid, niacin, potassium, iron, phosphorus, pantothenic acid, calcium, magnesium, zinc, and carotenes! You just can’t find an easier way to add nutrition to any meal, all it takes is a pinch (or in our case: a handful).
Extra-tasty
In addition to being a storehouse of vitamins and minerals, microgreens are a fantastic way of adding flavor, texture, and color to any dish. Our Rambo radish microgreen brings the familiar radish “dry heat” alongside a dark purple color. Our pea microgreens have a sweet taste that many adore. I prefer the sunflower for its crunchy consistency and unique shape.
There are so many ways to utilize microgreens, it’s unbelievable; the only limitation is your imagination.