Published Studies
Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens
Authors: Qin Wang, Gene E. Lester, et al.
Published in: Journal of Agricultural and Food Chemistry, 2012.
Summary: This pioneering study analyzed 25 varieties of microgreens, finding that they generally possess higher concentrations of vitamins and carotenoids compared to their mature counterparts. Notably, red cabbage microgreens had 40 times more vitamin E and six times more vitamin C than mature red cabbage.
Keep Learning!
Comprehensive Evaluation of Metabolites and Minerals in 6 Microgreen Species and the Influence of Maturity
Published in: Frontiers in Plant Science, 2021.
Summary:This study assessed six microgreen species arugula, broccoli, bull’s blood beet, red cabbage, red garnet amaranth, and tendril pea, revealing that microgreens often contain higher levels of bioactive compounds and minerals than mature plants. For instance, red beet microgreens exhibited over ten times more selenium than mature red beets, and red cabbage microgreens had approximately 2.4 times more iron and nearly four times more zinc than mature red cabbage. he research indicates that red amaranth microgreens have 2.2 fold higher concentrations of copper compared to their mature counterparts.
The Future is Micro
The Nutritional Quality Potential of Microgreens, Baby Leaves, and Adult Lettuce: An Underexploited Nutraceutical Source.
Published in: Frontiers in Nutrition, 2022.
Summary:This study found that microgreens have phenolic content almost five times higher than that of adult lettuces, indicating a greater concentration of beneficial phytochemicals in the early stages of plant development.
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