What are Microgreens?

Microgreens are young seedlings of edible vegetables and herbs. Unlike larger herbs and vegetables that take weeks or months to grow, microgreens can be harvested and eaten a week to 10 days after the cotyledon — a part of the embryo within the seed — leaves have developed.

Early research has indicated that microgreens contain up to 40% more phytochemicals (beneficial nutrients and components) than their full-grown counterparts. Though these little greens are small in stature, they contain extremely high levels of powerful vitamins, minerals, and health-supporting components.

Microgreens can lower blood pressure. Foods that are high in fiber and vitamin K can be helpful in maintaining a healthy blood pressure, and microgreens are high in both of these important elements as well as other vitamins and minerals.

Microgreens might help fight cancer. Research is ongoing into this subject, but some early evidence suggests that sulforaphane — a compound found at especially high levels in broccoli sprouts — may help fight cancer.

Some microgreens can help lower cholesterol. A study found that red cabbage microgreens lower levels of LDL cholesterol, liver cholesterol, and inflammatory cytokines — all factors that can increase your risk for heart disease.

Microgreens can support gut health. Foods that are high in dietary fiber, like microgreens, can ease constipation or other gastro-intestinal distress when eaten as part of a healthy, balanced diet. Research also indicates that dietary fiber serves as a " prebiotic," or material that provides an ideal environment for the "good" bacteria in the human microbiome to flourish. - WEB MD

If you’re looking for a nutrient-dense addition to your diet, reach for microgreens. Scientists see microgreens as a functional food, which means that they can provide key nutrients in a practical way. Some people call them a superfood.