Researchers from the University of Maryland and the USDA conducted a nutrient analysis of microgreens, finding that they generally have more vitamins than their mature counterparts, with red cabbage showing the highest vitamin C levels and cilantro excelling in carotenoids.
Microgreens, typically harvested 7-14 days post-germination, are distinct from sprouts as they consist of stems and leaves, which gives them a different flavor profile and nutritional content.
This new research suggests that microgreens may hold a 'superfood' status not just due to their aesthetic appeal, but due to their high nutrient density compared to fully grown varieties.
The variety in microgreens, which includes amaranth, beets, and basil, offers a range of distinct flavors and textures, enhancing the culinary experience beyond just visual garnish.
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