- Organically grown – no sprays or GMO’s
- Highest nutrition levels – vitamin content is increased 20 times in the sprouting stage
- Easy – cut when needed
- Quick – most micro’s are edible within a week of planting
- Raw – Fresh cut, not cooked
- Tasty – what tasted better than a just cut green? Use in salads, sandwiches, add to juices and smoothies or any cooking when you want added flavour
- Higher enzyme count – Micro’s contain 100 times more enzymes than fresh fruit and vegetables!
- Increased essential fatty acids and fibre – micro’s are a great source of both fatty acids and fibre, both of which are increased during sprouting
- Increased bio-availability of minerals and protein – when the seed starts to sprout, minerals such as calcium and magnesium binds to protein in the seed, which makes the mineral 7 protein available and usable in your body
- Microgreens or “sprouts” is simply the process of the seed cracking open, then sends a root and leaf stalk out of the soil towards the open air.
- This stage is unique in the life of a plant and may health benefits have been associated with this stage of growth.
- Microgreens are more concentrated in nutrients, including some key antioxidants, especially when compared to mature full grown plants.
- Microgreens can be anything that sprouts but most commonly used seeds include: Arugula, Mustard Greens, Radish, Peas, Sunflower, Wheatgrass, Kale, Broccoli, and Lettuces.