They taste yummy and are popular among health-conscious foodies. Yes, we are talking about microgreens, vegetables harvested as young, tender greens.
In between a sprout and a baby veggie, microgreens are also called vegetable confetti because they come in various shapes and sizes. The best bit is they contain many essential nutrients that are beneficial for health.
Universiti Kebangsaan Malaysia’s Nutritional Science Programme senior lecturer Dr Wong Jyh Eiin said microgreens are popular because they are packed with nutrients.
“Microgreens are rich in vitamins (C, E, beta–carotenes) and minerals such as phosphorus, potassium, magnesium and iron. It contains health-promoting phytonutrients such as phenolic antioxidants, anthocyanins and carotenoids.
“In a 2012 study which examined 25 microgreens, red cabbage, cilantro, garnet amaranth, and green daikon radish recorded the highest concentrations of vitamin C, vitamin A (carotenoids), vitamin K and vitamin E (tocopherols), respectively, ” said Dr Wong, who is also the Nutrition Society of Malaysia’s assistant honorary secretary.
Here are the top five microgreens that pack a punch:
These microgreens come in shades of petite red to violet stemmed with variegated green leave hues. A 2016 study by the Journal of Agricultural and Food Chemistry found that it can help lower lipid and cholesterol levels.
If you enjoy the citrusy taste of cilantro/coriander, you will undoubtedly love the mini versions of these microgreens. These herbs are high in carotenoids and are vital in protecting cells and organs from damage.
Besides Vitamin K, did you know these tiny plants are rich in calcium too? It is believed that 80% of the Aztecs’ diet consisted of this plant.
Green daikon radish
It might be a tad spicy, but daikon radish is rich in many vitamins and minerals. It includes vitamin E and iron, magnesium and potassium.
Lacking calcium, zinc and iron in your diet? It is advisable to consume clover microgreens as they contain a host of nutritional benefits.