In a study published by the Journal of Agricultural and Food Chemistry in 2013, Microgreens: Assessment of Nutrient Concentrations, it was determined that concentrations of ascorbic acid, carotenoids, phylloquinone, and tocopherols in microgreens are significantly higher in comparison to mature leaves from the same plant species. In fact, microgreens contain 4 to 40 times more nutrients by weight than their fully-grown counterparts!
Microgreens consumed raw have nutritional benefits over many cooked vegetables. While raw vegetables are not always better for your health than cooked ones [see “Raw vs Cooked: The Healthiest Ways to Eat Your Veggies,” published by the Food Revolution Network, here], studies show that water-soluble vitamins such as C and B, can be leached out during cooking. A 2007 article published by the Journal of the Science of Food and Agriculture, noted that as much as 55% of vitamin C in vegetables can be lost during cooking.
In addition, vegetables lose some of their nutritional value when they are cut, whether it's in the harvesting action or the cooking process [see “Why Nutrients Are Lost When You Cut and Store Fruits and Vegetables,” published by VeryWellFit.com, here]. This is one of the benefits of purchasing microgreens through Viva-the-Greens! We sell them in their living state, in the same biobased pads on which the seeds were sprinkled just 2 weeks earlier! We let our customers do the harvesting, just before the microgreens are eaten. It doesn't get any fresher!
Rachael Link, a registered dietitian based in New York City, has noted that microgreens are a good source of polyphenols, which contain powerful antioxidant properties: "Antioxidants help prevent the buildup of harmful free radicals, which are highly reactive compounds that form in the body and can cause damage to cells as well as chronic disease. Polyphenols have been associated with a reduced risk of heart disease, cancer and Alzheimer’s disease....A 2013 study out of Maryland measured the amount of polyphenols in five microgreens from the Brassica family of vegetables, including red cabbage, purple kohlrabi, mizuna, and red and purple mustard greens. Not only were the microgreens found to be good sources of polyphenols, but they actually contained a wider variety of polyphenols than their mature vegetable counterparts."
Click here to read Rachel Link's full article.
A 2012 study of microgreens published in the August 2012 issue of the Journal of Agricultural and Food Chemistry reported some microgreens contain 20 milligrams of vitamin C per 100 grams, which is nearly 2x the amount of vitamin C found in tomatoes. Red cabbage had the highest levels of vitamin C, with 147 milligrams per 100-grams, which is 245% of the daily value. The same study found high amounts of vitamin E and K.
A study of broccoli microgreens done by Carolyn F. Weber, of Idaho State University, confirmed that larger quantities of magnesium, manganese, copper and zinc are present in broccoli microgreens than in the mature vegetable, and also found that "broccoli microgreens would require 158–236 times less water than it does to grow a nutritionally equivalent amount of mature vegetable in the fields of California’s Central Valley in 93–95% less time and without the need for fertilizer, pesticides, or energy-demanding transport from farm to table."
The study also suggested that broccoli microgreens can potentially be a rich mineral source grown in homes by individuals in urban settings, thus providing better access to nutrition in many developing nations of the world.
Click here for the full study.
We're not telling you that broccoli will cure cancer! However, broccoli microgreens are high in cancer-fighting compounds. A 2008 study published in the Journal of Agricultural and Food Chemistry found that raw broccoli contains three times the amount of the cancer-guarding compound sulforaphane.
Dr. Paul Talalay, a Johns Hopkins scientist, found that three- day-old broccoli (microgreens) contains 10 to 100 times the cancer-fighting compounds of mature broccoli!
Click here for more about "anti-cancer foods".
We're not saying microgreens can be a substitute for your anti-depressant medication, but eating raw vegetables has been shown to boost the mental health and relieve symptoms of depression in some people, according to a 2018 study published by the journal Frontiers in Psychology. This study found that people who consumed vegetables in the uncooked state reported higher psychological well-being than those who ate mostly cooked vegetables.
So cheer yourself up, and buy some microgreens today!
...it's about vitamins, minerals and sulforaphane for your family and your guests!
Think of microgreens as natural "vitamin and mineral pills" sprinkled on your breakfast, lunch and dinner!