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What are microgreens? 

 

 

 

 

 

 

 

 

 

 

 

 

Microgreens are seedlings grown from vegetable, herb, flower and grain seeds. These young shoots are packed with nutrients. They are real reservoirs of energy! Rich in colors and flavors, they inspire the greatest chefs and also matches perfectly into family, vegetarian or vegan and urban kitchens, . Kids love them :-)

Health and culinary benefits

 

Microgreens:

  • Improve our digestion thanks to bio-active compounds

  • Help boost the immune system with their youthful vitality

  • Reduce the prevalence and progression of chronic diseases  (obesity, diabetes, cardiovascular diseases    and even certain cancers)

  • Have a savory taste that makes them highly prized by chefs

  • Give a touch of color and freshness to your dishes

 

Pound for pound, microgreens are up to 40 times more nutritious than their mature counterparts. They contain many essential phyto-nutrients for maintaining optimal health: antioxidants, enzymes, vitamins and minerals. 

Variable nutritional concentrations

For detailed information on the nutritional concentrations of microgreens, we invite you to

consult the document below (in English) from du "Journal of Agricultural and Food Chemistry", which dates from July 2013. 

The present study was conducted to determine the concentrations of ascorbic acid, carotenoids, phylloquinone and tocopherols in 25 commercially available microgreens. The results showed that different microgreens  provide wildly varying amounts of vitamins and carotenoids.

 

The total ascorbic acid content ranged from 20.4 to 147.0 mg per 100 g
fresh weight (FW), while the concentrations of β-carotene, lutein/zeaxanthin and violaxanthin ranged from 0.6 to 12.1, 1.3 to 10.1 and 0.9 to 7.7 mg/ 100 g FW, respectively. Phylloquinone level ranged from 0.6 to 4.1 μg/g FW; meanwhile, α-tocopherol and γtocopherol ranged from 4.9 to 87.4 and 3.0 to 39.4 mg/100 g body weight, respectively.

 

Of the 25 microgreens tested, red cabbage, cilantro, garnet amaranth, and daikon green radish had the highest concentrations of ascorbic acids, carotenoids, phylloquinone, and tocopherols, respectively.

 

Compared with nutrient concentrations in mature leaves (USDA National Nutrient Database), cotyledon leaves of microshoots  had higher nutrient densities.

 

Phytonutrient data can provide a scientific basis for evaluating the nutritional values of microgreens  and contribute to the food composition database. This data can also be used as a reference for health agency recommendations and consumer choices for fresh vegetables.

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