What Nutrition Science Says About Microgreens
Science confirms: smaller vegetables pack a bigger punch.
The Data is In
For years, health enthusiasts claimed microgreens were "superfoods," but science has only recently confirmed just how powerful they are. In 2012, a landmark study by the University of Maryland analyzed 25 different microgreens and found them to be 4 to 40 times more nutrient-dense than their mature counterparts.
Why Are They So Potent?
When a seed germinates, it unleashes a massive reserve of stored energy and enzymes designed to grow the plant rapidly. The cotyledons (first leaves) are the battery pack of the plant. Harvesting at this stage captures that energy peak. As the plant grows larger, it absorbs more water and builds cellulose structure, effectively diluting the concentration of vitamins per gram of weight.
Key Nutrients Identifying in Studies
Researchers specifically looked for Vitamin C, E, K, and Beta-carotene. Red Cabbage microgreens, for example, were found to have 6 times more Vitamin C and 40 times more Vitamin E than mature red cabbage. Cilantro microgreens showed 3 times more Beta-carotene than mature cilantro.
Bioavailability
Because microgreens are delicate, they are almost always eaten raw. Cooking vegetables often destroys heat-sensitive nutrients like Vitamin C. By consuming microgreens raw, you ensure maximum bioavailability—meaning your body actually absorbs what you eat.