LITTLE KNOWN FACTS ABOUT MICROGREENS
Microgreens are edible green vegetables (or herbs) that are harvested when they just begin to sprout.
Kale, arugula, onions, beet greens, watercress, daikon radish, chard and bok choy are the most common used greens to create microgreens. Cilantro, basil, parsley and chives are the most commonly used herbs.
Don’t confuse micro greens with sprouts. Sprouts are grown in water. Microgreens are grown in the ground or soil. This gives them a higher nutrient value than sprouts. They also have a higher fiber content.
Microgreens are nutritious!
As we all know leafy greens are a reliable source of beta-carotene iron, vitamin c and calcium. Vitamin C is a water-soluble vitamin so you won’t overdose. It’s a nutraceutical that keeps the connective tissue strong and promotes wound healing. Our bodies also rely on vitamin C to help us absorb iron.
Phytonutrients are nutrients from plants. (Phyto= plant) They aren’t essential for keeping you alive, unlike vitamins & minerals but they help prevent disease and keep your body working properly.
There are 6 phytonutrients in green veggies and some fruit.
- Ellagic acid
- Resveratrol (the reason we like red wine!
One of the big offerings or microgreens is their carotenoids.
Carotenoids are antioxidants for the body.
They tackle harmful free radicals that cause damage to tissues throughout our body. Beta-carotene is an example of a carotenoid. Beta-carotene helps us to maintain our skin or eyes and even our immune system. Of course, it also acts as the antioxidant I mentioned. Beta carotene is converted, into vitamin A.
Food sources of beta carotene include vegetables such as carrots, sweet potatoes, spinach and other leafy green vegetables; and fruit such as cantaloupes and apricots.
Excessive carotene in the diet can temporarily yellow the skin, a condition called carotenemia… but you really have to eat a lot! I used to eat carrots daily and still never got that carotenoid glow!.
The wonderful thing about micro-greens that you can grow them on your windowsill.
If you grow them yourself you know they will not be exposed to as many of the pollutants as the garden grown variety. You’re most likely not going to douse your greens with pesticides. You’ll also use a decent quality soil.
So, start growing your own tiny young versions of these vegetables and herb plants that you can use on salads or in cooking. They will help you reduce the risk of developing cancer & heart disease by adding to your nutrient intake. They range in rich flavor from mild to slightly spicy. They’re easy to incorporate into your meals. They’re fun to grow on your window lunch and they add a little happy to every meal.
***Special thanks to Mr. Jim in Ohio for this blog post. ***
If you have a health question, or need ideas to help deal with your autoimmune issues, go to the Ask Mama Frat blog and click on “got a question” .
March 20, 2017
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