What are microgreens?
Microgreens are tiny, tender and edible greens of vegetables and herbs, they are smaller than baby greens and harvested later than sprouts. Although small in size, microgreens can provide a large array of intense flavors, vivid colors, tender textures and nutrient concentrations.
Researchers with the University of Maryland College of Agriculture and Natural Resources (AGNR) and the United States Department of Agriculture (USDA) recently completed a study to determine the level of nutrients in microgreens compared to their mature counterparts. Their research ultimately discovered that the microgreens contained 4 to 40 times more nutrients than their mature counterparts.
The research has identified microgreens contain large amounts of vitamins A, C, and K, they also found rich deposits of lutein and beta-carotene as well as polyphenols. Polyphenols are micronutrients exclusive to plants that have both antioxidant and anti-inflammatory capabilities.
In a 2009 study in the Journal of Oxidative Medicine and Cellular Longevity, the authors cited that “long-term consumption of diets rich in plant polyphenols offer protection against the development of cancers, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases.”
The authors went on to show that polyphenols in herbs and other plant-based foods can also reduce chronic inflammation and its associated risk for chronic disease.
So, if you want to get an immediate energy boost, to slow the aging process, and boost your lifestyle, consider eating microgreens.