“Microgreens” – those trendy young seedlings of green vegetables and herbs that are gaining popularity as a culinary trend – are packed with far more vitamins and nutrients than their fully grown counterparts, new research shows.
The study, published in the American Chemical Society Journal of Agricultural and Food Chemistry, examined the nutrients and phytochemicals in 25 varieties of seedlings – including spinach, lettuce, red cabbage – and determined they generally have significantly higher concentrations of healthful vitamins and carotenoids than mature plants.
Lead researchers Qin Wang, Gene E. Lester and colleagues noted, for instance, red cabbage microgreens had the highest concentration of vitamin C, while green daikon radish microgreens had the most vitamin E.
Concentrations of vitamins and carotenoids in popcorn shoots and golden pea tendrils were low compared to other microgreens, but were still as high as some fully grown vegetables.
Microgreens are typically just a few inches in height and harvested within 14 days of germination. They have become increasingly popular in upscale markets and restaurants as ingredients in salads, soups, sandwiches and other foods.
Despite their growing popularity, no previous scientific information existed on how nutrients in microgreens compare to those in mature plants.