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Image by Devi Puspita Amartha Yahya

Microgreens Benefits

Tiny But Mighty

High In Nutrients

Microgreens are more nutrient dense than the fully mature version of the same vegetable or herb. They take all of the minerals and vitamins you’d find in a whole lettuce or cabbage and fit it into a smaller package. Most vegetables are high in a wide range of vitamins and minerals to begin with - such as vitamin A, C, K, manganese, folate and more. In their microgreen version, they contain the same types of nutrients, but often contain between 4 and 40 times more nutrients by weight compared to their fully grown counterparts. Moral of the story - just a few servings of microgreens per week can go a long way toward meeting your nutritional requirements.

High In Polyphenols

Polyphenols are compounds that have antioxidant properties. They can stop free radicals from building up in your body, which are atoms or molecules that can cause chronic disease and damage your cells. Diets high in polyphenols have been shown to reduce the risk of Alzheimer’s disease, cancer and heart disease.

Improve Your Heart Health 

Animal studies have shown that microgreens have the potential to cut LDL cholesterol down by 34%, triglycerides by 23% and reduce weight gain by 17% (study done with rats).

Microgreens Reduce Chronic Diseases Risk  

Inflammation is a major indicator of disease in the body. Intake of microgreens has shown to reduce inflammation markers as well as lower the risk of several types of cancer. They’re also linked to a lower risk of type 2 diabetes and obesity.

Microgreens Easily Allow You To Eat The Rainbow 

Eating a wide variety of different microgreens helps to ensure you’re getting the nutrition you need. Be sure to eat microgreens of different colours as different colours represent different healthy compounds called phytochemicals, as well as other micronutrients.

  • Red vegetables contain lycopene, which is a powerful antioxidant.

  • Orange and yellow vegetables contain carotenoids like beta carotene and lutein, which the body converts into vitamin A.

  • Blue and purple vegetables contain anthocyanin which can help protect cells from damage.

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