Spinach, broccoli, cabbage, arugula, radish or cauliflower. Also lettuce, radicchio, onion, squash, and cucumber, among others. We’ve listed our favorite vegetables. Yet, if we find a basket full of plenty of greens and healthy foods, we choose those smaller, young or mini versions. Our mind tells us that these smaller versions, which we call microgreens, are much more delicious. Is our perception mistaken?
The truth is that some of the better things come in smaller packs. It’s the same with vegetables and nutrients. Microgreens have long been considered decorative plants, literally. However, as we get to know more about its macro nutritive value, more and more farms cultivate microgreens and distribute them to our favorite markets.
What are microgreens?
These species are smaller by size compared to their ‘older’ relatives. Microgreens are grown from seed. They are bigger than sprouts and smaller than a baby version of vegetables. They should be harvested or picked before full maturation when the size is from 1 to 3 inches.
When we talk about its look, the radish is not so red, and the peas are so strangely small. But the size can fool you. Microgreens have up to several times stronger taste than mature vegetables.
Are microgreens healthier than fruits and vegetables that we usually eat?
These varieties of greenery are rich in antioxidants and contain a considerable amount of nutrients such as zinc, iron and potassium, high levels of sulforaphane and B vitamins. All nutritive powers will cleanse the body more quickly and efficiently from harmful toxins and free radicals.
The secret of the high concentration of nutrients in microgreens lies in the fact that these small outcomes did not consume their phytonutrients and all their energy to grow, but they remained in large quantities.
However, even if many sporadic studies show that microgreens have more nutritional values than regular vegetables, their health supremacy has not been proven.
How to use delicious little vegetables in the kitchen?
Nutritionists recommend the use of microgreens in daily nutrition. It’s greenish that we eat in salads, like fresh veggies or a meal ingredient. In order to maximize the benefits of them, the best way is to grow them in our own garden, even in the pots on the kitchen counter. For example, tiny peppers, cherries tomatoes or similar vegetables can be available the whole year long. Besides, their irresistible mini-shape, young and vibrant colors, will be an excellent decoration for your home.