Benefits of Microgreens
The microgreens revolution started in the early 80s, originating in the heart of the nouvelle cuisine state of California, USA where chefs used them as a visual, as well as, flavour ingredient in fine dining.
Scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts. A report on the research appears in ACS’ Journal of Agricultural and Food Chemistry.
In another study published on USDA's website, among the 25 microgreens tested, red cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of vitamin C, carotenoids, vitamin K, and vitamin E, respectively. They found that in general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the trouble of delivering them fresh during their short lives.
Microgreens add elegance to almost anything and enhance everyday food when used as toppings, flavourings or garnishes. So go head and incorporate them into your daily dishes and start a deliciously nutritious adventure today.
Growing microgreens is easy as they require little space, indirect sunlight and warm, humid locales - conditions well suited for Singapore's climate. They can be grown in your garden, balcony, terrace or even a windowsill in the kitchen. A used take-out plastic container, fabric planters—which a lot of nurseries sell these days—or a shallow terra cotta tray will do just fine as long as they have drainage holes at the bottom and are about 2 inches high.
|"Research has shown that microgreens do contain a higher concentration of many nutrients when compared with the mature, fully grown vegetables or herbs."||"Due to their high antioxidant content, microgreens are considered a functional food, a food that promotes health or prevents disease."||“Microgreens offer a big punch of flavor in a compact, almost magical size,” says chef Nathan Lyon|
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