Microgreens: Tiny Leaves, Mega Nutrient Density

Microgreens are fledgling vegetable or herb seedlings harvested **7–21 days after germination**, once the first true leaves appear. Because their metabolism is still in overdrive, they can contain **4–40 ×** more vitamins and antioxidants than their fully-grown counterparts.

|Calories|Protein|Fat|Carbs|Fiber|Vit C|Vit K|Folate| |---|---|---|---|---|---|---|---| |9 kcal|0.8 g|0.1 g|1.4 g|0.8 g|35 % DV|60 % DV|18 % DV|

- **Concentrated antioxidants** (lutein, β-carotene, sulforaphane) support eye and cellular health. - Higher **vitamin C & K** per gram than mature leafy greens. - Delicate texture lets you add volume without weighing dishes down. - Grown indoors year-round—local harvest means fewer nutrient losses.

- Warm, moist trays can harbour **E. coli or Salmonella**—buy from certified growers or sanitize seeds and use sterile soil when DIY sprouting. - Pricier than full-size greens due to labour-intensive production. - Wilts quickly; best eaten within **4–5 days** of harvest.

- Scatter over omelettes or grain bowls just before serving. - Blend into pesto to replace part of the basil for a peppery punch. - Layer atop sushi or spring rolls for crunch and color. - Garnish cocktails or mocktails—radish shoots add a wasabi-like zing.

- Look for **upright stems and vivid color**; avoid slimy patches. - Grow at home: sow densely, mist twice daily, harvest with scissors at 5 cm tall. - Store in a paper-towel-lined container at 4 °C; don’t wash until use.