Friday, February 8, 2019

Food Fact Friday: Microgreens!

Microgreens are the seedlings of edible vegetables and herbs. They result from the cotyledon stage of growth – when the first seed-leaves have fully expanded, but before the true leaves have emerged. Microgreens are not to be confused with sprouts though, as sprouts are germinating seeds.



These tiny little leaves pack a real nutritional “punch”. What they lack in size, they make up in vital nutrients and intense flavor! (You’d be surprised just how flavorful one tiny leaf can be!) These little guys contain a wider variety of polyphenols and antioxidants than the matured leaves of the same plants.

I recently ordered some kale and “salad mix” microgreens from a local small business and they were delicious. MicrogreenMommaYYC Rocco told me that there are still many types of microgreens that she hasn’t tried yet – but that her favorite so far is broccoli. She says that broccoli microgreens start off sweet and end up with a mildly “spicy” aftertaste. They also have a tender yet crispy texture.

Microgreens are great in sandwiches, wraps, and many dishes you are already enjoying. Adding a few microgreens to the top of any dish you are eating automatically increases nutritional density, flavor, color and texture! I personally love adding them to salads!

If you’re in the Calgary area and would like to try some microgreens, send Rocco a message on IG or email her at micromommayyc@gmail.com. Delivery to the area is free!

Did you know? Microgreens contain between 4-40X the nutritional density of the same plant leaves fully matured?

Did you know? You can find so many different types of microgreens, such as mustard, kale, radish, cabbage, buckwheat, garlic, lettuce, beet, spinach and many more! 




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