What Are Microgreens?
They're the earliest stage of a vegetable plant’s development.
Tender edible plants that are harvested after the sprouting stage when they've developed their first set of true leaves, the cotyledon.
Miniature versions of mature plants, but packed with intense flavors, vibrant colors, and a concentrated nutritional profile.
What Are The Primary Differences Between Microgreen Seeds And Conventional Seeds Used To Grow Conventional Crops To Full Maturity?
These seeds are selected for their ability to produce tender shoots with concentrated flavors, vibrant colors, and high nutritional content.
The genetic traits of microgreen seeds may not be optimized for producing mature plants that are suitable for full-sized vegetable production.
In the photo below, you can see sprouts on the left, microgreens in the middle and a more mature vegetable plant on the right:
Why Are Microgreens Healthier Than Regular Greens Like Spinach or Kale?
ConcentratedNutrients: Microgreens are harvested at an early stage of growth, typically within 1-2 weeks after germination, where the stored nutrients from the seed are densely concentrated in the small leaves and stems. Additionally, during this sprouting and early growth phase, enzymatic activity occurs, breaking down complex nutrients into simpler forms, resulting in increased bioavailability for easier absorption and utilization
Rapid Growth: Microgreens have an accelerated growth rate compared to fully mature plants. Within a short period, they utilize the stored nutrients efficiently to fuel their rapid development. This quick growth results in higher nutrient levels per unit of weight compared to mature plants.
Varied Leaf Color and Flavor: Different types of microgreens exhibit a wide range of colors, textures, and flavors, indicating the presence of various phytochemicals. These phytochemicals contribute to the nutrient density and potential health benefits of microgreens.
They are generally considered to be more nutrient-dense compared to the seeds they originate from. When seeds sprout, various biochemical processes occur that lead to the breakdown of complex compounds, such as phytates, into simpler forms. Phytates are known to bind minerals, making them less available for absorption in the body. During the sprouting process, the activity of enzymes increases, which helps convert phytates into more bioavailable nutrients. This enzymatic activity results in increased levels of vitamins, minerals, and other beneficial compounds in sprouts and microgreens, making them easier to absorb and digest. Thus, sprouts and microgreens are often considered a highly nutritious addition to one's diet
