If you like keeping your cuisine and your taste buds up to date, microgreens are your new best friend.  While eagle-eyed chefs and food aficionados love the way microgreens garnish soups, sandwiches and salads – not to mention the delicious, fresh taste they add to dishes – the big news is the high level of nutrients found in the young plants.

Researchers at the US Department of Agriculture and the University of Maryland recently completed a scientific analysis of the nutrients in microgreens with interesting results. It seems the tiny plants pack a powerful nutritional punch.

The researchers analyzed four groups of vitamins and other phytochemicals in 25 varieties of microgreens. The results indicated almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. Of course, as with mature plants, there are differences between plant types: red cabbage recorded the highest level of vitamin C, while the green daikon radish had more vitamin E.

Ready to order? Microgreens 

Learn more about the research study and findings: edible microgreens

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