
Health Facts & Information
Everything You Need to Know About Microgreens: Facts, Benefits, and Tips

Sprouts or Microgreens?
Sprouts and microgreens are both young plants, but they differ in growth, appearance, and nutritional content. Sprouts are germinated seeds grown in water without soil or sunlight, harvested within 2-5 days. They include the seed, root, stem, and tiny leaves. In contrast, microgreens are grown in soil or a growing medium with access to sunlight, allowing them to develop fully formed cotyledon leaves and sometimes small true leaves. They are harvested at 7-21 days, depending on the plant. Microgreens are more flavorful, nutrient-dense, and visually appealing than sprouts, making them popular in culinary and health applications
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Caring for and Using Microgreens
Microgreens are easy to care for and versatile in the kitchen. To keep them fresh, refrigerate them in an airtight container. Regularly water your live trays, but avoid overwatering to prevent mold.
Microgreens add a burst of flavor, color, and nutrients to dishes, making them perfect for salads, sandwiches, smoothies, and garnishes. With minimal effort, they can elevate both the presentation and health benefits of your meals.

Sulphoraphane: Broccoli's Superpower
Sulforaphane is a powerful antioxidant and phytochemical found in high concentrations in broccoli microgreens. Known for its potential health benefits, sulforaphane is associated with anti-inflammatory, anti-cancer, and detoxifying properties. Broccoli microgreens, which are the young, tender seedlings of the broccoli plant, can contain up to 40 times more sulforaphane than mature broccoli. This compound helps activate the body’s natural defense mechanisms by supporting the production of detoxifying enzymes and protecting cells from oxidative stress. Consuming broccoli microgreens is an easy and nutrient-dense way to incorporate sulforaphane into your diet.