One of the hottest trends in the diet and nutrition world is the use of microgreens. These tiny little plants are smaller than one of your fingers, but the foods pack a nutritional punch that you won’t find in other vegetables. Producers of these vegetables place seeds in fresh soil and pick the plants within two weeks. You can now find the vegetables in a number of grocery stores, but you might wonder how to use microgreens and the benefits of microgreens.
More Vitamins and Nutrients
The biggest reason that restaurants now sell dishes with microgreens and why stores carry the vegetables is because microgreens contain more vitamins and nutrients than any other type of vegetable. You can find microgreens made from kale, cilantro and dozens of other types of produce. Microgreens contain large amounts of Vitamin E, Vitamin C, Vitamin K and phytonutrients. Phytonutrients are a type of antioxidant, which can make you look and feel younger. The other vitamins found in microgreens can improve the elasticity of your skin, reduce your risk of blood clots and improve the health of your eyes.
How to Use Microgreens
When using microgreens, make sure that you eat the vegetables raw or cook the microgreens as little as possible. The more that you cook microgreens, the less nutrition those vegetables have. Try adding a handful of microgreens the next time that you make a salad. Radish microgreens have a peppery bite, while cilantro has a slightly spicy flavor. Proponents of microgreens recommend using a small handful on top of a cooked omelet. You can also use microgreens in the same way that you would any other type of green, including on top of a hamburger or mixed with a little chicken or tuna for a quick sandwich.
The increased popularity of microgreens took these veggies from a simple ingredient that few knew to one of the most popular foods in the grocery store. With so many healthy benefits, there’s no reason why you shouldn’t grab a handful today.