‍‍‍‍‍‍‍‍‍‍‍‍Fresh Microgreens Info Sheet #1

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What are MICROGREENS? and Why are they GOOD for me? -

Sprouts vs. Microgreens vs. Baby Greens (What’s The Difference?)

Baby greens, microgreens, and sprouts are all developmental stages of a plant. Each has distinguishing qualities and different nutritional benefits.

The embryonic stage of a seed is called a sprout. Actually, “sprout” and “germination” are synonyms.

Sprouts are germinated seeds, otherwise seen as the first growth of a plant. When a seed is planted, the initial growth, or sprout, is what is harvested in this case. Since a spout is the initial growth stage, they are harvested in less than a week. The sprout includes the developing root system that is also eaten with the stem.

Instead of allowing the seeds to develop in a medium (soil) and get established as a plant, these seeds are grown in various types of containers and maintained moist and at room temperature until they germinate.

Sprouts are then eaten immediately after germination - They have grown in popularity because of their nutritional content. They are frequently somewhat opaque and have a crunchy feel.

The formation of a seed’s roots and the emergence of its primary leaves, known as cotyledons, occur during the second stage of a seed’s development when it is cultivated in a medium (soil or another substance).

Microgreens are what a sprout becomes if left growing for at least one week more. Microgreens have one stem, a larger root system compared to sprouts. Microgreens will have small leaves.

Unlike sprouts, the roots and bottom part of the stem of microgreens are not harvested. Instead, they are cut off the mid stem, and are usually thin, hairless, pale, with a soft stem and few small leaves.

Microgreens are only allowed to develop in the soil for a week or two before being harvested.

With the extra benefit of trace minerals that are drawn up from the soil they are grown in, they offer all the health benefits of sprouts.

At this point, they resemble a salad green considerably more than a crunchy sprout in terms of texture, look, and flavor. Given enough time and room, the seed would ultimately reach the baby green stage if permitted to keep growing past the true leaf stage.

Baby greens are “older” plants than sprout and microgreens but are still far from being totally developed. Virtually the same as microgreens— just left to grow a little longer.

Most microgreens are harvested within 2 weeks after germination while baby greens roughly after 3 to 5 (but, be careful, every plant is different and there is not a strict rule, this is just generic guidance). Typically, a baby green is a small leafy plant, harvested before it is full-grown. They are famous for salads and other dishes where bulkier versions just don’t make the cut.

These tender leaves are frequently seen in salad mixes referred to as mesclun or spring mix. They retain some of the nutritional content and taste intensity of microgreens, but they are less flavorful and the leaves are softer than those from a fully developed head of lettuce.

The following is an excerpt from an evidence based article By Alina Petre, MS, RD (NL) on March 6, 2018
https://www.healthline.com/nutrition/microgreens

Microgreens Are Nutritious
Microgreens are packed with nutrients.

While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium and copper (2, 3).
Microgreens are also a great source of beneficial plant compounds like antioxidants (4).

What’s more, their nutrient content is concentrated, which means that they often contain higher vitamin, mineral and antioxidant levels than the same quantity of mature greens (4).

In fact, research comparing microgreens to more mature greens reports that nutrient levels in microgreens can be up to nine times higher than those found in mature greens (5).

Research also shows that they contain a wider variety of polyphenols and other antioxidants than their mature counterparts (6).
One study measured vitamin and antioxidant concentrations in 25 commercially available microgreens. These levels were then compared to levels recorded in the USDA National Nutrient Database for mature leaves.

Although vitamin and antioxidant levels varied, levels measured in microgreens were up to 40 times higher than those recorded for more mature leaves (4).

That said, not all studies report similar results.

For instance, one study compared nutrient levels in sprouts, microgreens and fully grown amaranth crops. It noted that the fully grown crops often contained as much, if not more, nutrients than the microgreens (7).

Therefore, although microgreens generally appear to contain higher nutrient levels than more mature plants, this may vary based on the species at hand.
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THE BOTTOM LINE

Microgreens are rich in nutrients. They often contain larger amounts of vitamins, minerals and antioxidants than their more mature counterparts.

Microgreens deliver a concentrated dose of nutrients and beneficial plant compounds. As a result, they may reduce the risk of certain diseases.

Microgreens are generally considered safe to eat.

Microgreens are flavorful and may be eaten raw, juiced or blended and can be incorporated into a variety of cold and warm dishes.

As such, they are a worthwhile addition to your diet.