Microgreens are the lead stem and first embryonic leaf (cotyledon) of many edible plants. There are microgreen vegetables, flowers and herbs. They are grown in whichever medium they require (soil, coir, grow mats or just water) and are harvested when the flavours and characteristics are matured. They are normally ready to eat within two weeks of being sown.
Not only do microgreens grow and harvest faster than their vegetable, flower or herb counterpart but they are also more nutritious. Per 100g of microgreens have been found to contain up to 40% more nutritional value compared to being fully grown. The embryonic leaf harnesses the important sustenance the plant needs to thrive. Therefor digesting microgreens is a fast track and nutritionally dense method in delivering vital enzymes, vitamins and proteins to our bodies with less calories. Which means you can eat less food and get up to 40 times more nutrition!
This is a link to the findings of the University of Maryland College of Agriculture and Natural Resources. You will find data that was published in the Journal of Agricultural and Food Chemistry to confirm the nutrtition destiny of microgreens. This is a PDF with all the accurate findings.
Many varieties of microgreens especially the cruciferous vegetables (broccoli and cabbage family AKA brassicas) contain a group of compounds named glucosinolates. Glucosinolates are released when a plant is chewed. The human body then converts them in to sulforaphane. There is overwhelming evidence in the health-science world to suggest that sulforaphane can fight against cancer cells and aid optimum cardio vascular health. For more information on Sulforaphane and an in-depth study in to its effects please watch this video by Dr Rhonda Patrick
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