Microgreens, the seedlings of mature edible plants, pack a powerful punch, with some types providing up to 40 times the nutrient power of their mature counterparts.
In a recent study, researchers at the United States Department of Agriculture (USDA) randomly assigned 60 obese lab mice to one of six diets ranging in fat content and supplemented them with either red cabbage microgreens and mature red cabbage. (Two control groups were given no cabbage.) Despite consuming a high-fat diet, the microgreen-eating mice had reduced circulating levels of “bad” LDL cholesterol. A bonus benefit was a reduction in triglyceride levels, the type of fat that increases heart disease risk.
While the results are promising, further studies on humans are the next step. Compared to mature microgreens, the mini version is richer in vitamin C, vitamin E and vitamin K. For a burst of nutrients, add red cabbage microgreens to your salads, sandwiches and omelettes along with other colorful veggies.
Check out the clean recipes below that will help you incorporate microgreens into your diet!