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Microgreens are the seedlings of vegetables and herbs. They are an emerging type of specialty vegetable that people can buy from shops or grow at home from the seeds of vegetables, herbs, or grains. They include some wild species.
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.
Microgreens can play a role in both sweet and savory dishes.
In addition to their nutritional value, they can add flavor, texture, and color to salads and sandwiches. People can also add them to smoothies or use them as a garnish.
They are suitable for eating raw, which means that they retain their vitamin and mineral content.
Rich in nutrients
Many fresh plant products provide vitamins, minerals, and fiber.
These nutrients can help with:
- preventing a range of diseases
- managing weight
- boosting both mental and physical health and well-being
Microgreens can offer all of these benefits and possibly more.
Many plant based foods are a good source of vitamins, minerals, and antioxidants. Vitamins and minerals play hundreds of roles in essential bodily processes.
Antioxidants help the body eliminate unstable waste molecules known as free radicals.
Free radicals result from both natural bodily processes and environmental pressures, such as pollution. As they build up, they can lead to cell damage. Eventually, this damage may contribute to the development of diseases, such as cancer.
The body can remove some free radicals, but they can still accumulate. Antioxidants from foods can help remove more of them. Plant based foods can provide antioxidants.
There is evidence to suggest that microgreens have a high antioxidant content, which means that they may help prevent a range of diseases. The exact types of antioxidant will depend on the plant.
Microgreens from the Brassica family, which include broccoli, contain high levels of vitamin E, a phenolic antioxidant. Asteraceae microgreens, such as chicory and lettuce, appear to be high in vitamin A, or carotenoid antioxidants.
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