Just like babies that come into this world filled with possibility, newborn plants are a bundle of joy. Ounce for ounce, microgreens, the tiny first leaves of edible seedlings, boast loads more nutrients than their adult counterparts. Aging, even for plants, has its detriments.
Cabbage, broccoli, mustard, arugula, kale–All are members of the holy crucifer family of vegetables, revered for their cancer-fighting properties. And thanks to a new breed of farmers, all can be bought as infants, either as microgreens or sprouts.
What’s the difference?
Microgreens and sprouts are both grown in a short period of time from germinated seeds. Sprouts are germinated in water, usually for a couple of days, and grow roots, stems and underdeveloped leaves. Microgreens are germinated in soil –first for a few days in the dark, then exposed to light for at least a week.
More than 15 years ago, Dr. Paul Talalay, a Johns Hopkins scientist, discovered to his surprise that three- day- old broccoli sprouts contained 10 to 100 times more of many cancer-fighting compounds than the corresponding mature broccoli. He built a business based on his findings—putting broccoli sprouts on the shelves of large grocery stores across the US.
So is there a difference between the nutritional value of microgreens and sprouts? Nobody knows for certain.
Scientists do know that the density of certain vitamins in microgreens is much greater than in their adult forms–and that the anti-oxidant content of sprouted seeds, beans and grains is greater than in unsprouted specimens. So it’s probably all just down to the seed, which Talalay says contains those high concentrations, and it probably doesn’t matter whether you germinate that seed in soil or water. Both are good.
What does matter is that you buy from a reputable local grower (such as Jardi-Pousses pictured here). You could also pick up this helpful book and try growing your own baby greens.
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