Content
Microgreens, or microgreens, are a group of plants united by leaf germination. These are ordinary shoots collected from vegetables. The first crops were developed in the west; five years later they spread to Europe, and from there they migrated to other countries. Today, the herb is sold in all grocery stores. The benefits of microgreens are a separate point that needs to be addressed.
Description of microgreens
The plant is a sprouted shoot. The leaves are in the cotyledon phase. A few leaves are usually real. The height of microgreens is 6-18 cm. It takes 1-2 weeks from planting to cutting. The herb is used to prepare salads, seasonings, and is also added to dishes.
The color of the stems and leaves can be gray, green, red, pink, burgundy, yellow
What are the benefits of microgreens for the human body?
Scientists have found that consuming microgreens helps reduce weight, strengthen the immune system, and improve intestinal microflora. Research shows that the young plant contains a huge amount of nutrients. And substances such as iodine and potassium, as well as vitamins E and K, play an important role in the health of the reproductive organs.
Weight loss is ensured by a normal number of enzymes. One should not exclude new habits of a person who has switched from fast food to healthy herbs. This change has a beneficial effect on physical and mental well-being.
Research on the benefits of sprouts (microgreens) is ongoing. Thanks to this, the scope of application of greenery increases. Nutritionists emphasize that microgreens are especially beneficial for residents of large cities that annually face a lack of sunlight.
A new diet for astronauts is even being developed, which will now include healthy microgreens
Types of microgreens
There are dozens of varieties of microgreens. Below are the most popular in Russia:
- Radish. It has a pungent flavor, like fresh radishes. The vegetable contains an amazing amount of vitamin C. Experts recommend consuming microgreens in the fall and winter to strengthen the immune system.
Cooks use microradish as an addition to salads and egg dishes.
- Basil. It is pungent and has a pleasant smell. Vitamins PP, C and B are found in microgreens. Essential oils give a spicy aroma, they also contribute to the normalization of the gastrointestinal tract.
Healthy microgreens go well with eggs, fish and meat dishes; some chefs add basil to cottage cheese
- Beet. The sweet vegetable is especially popular in the Russian Federation. It has a rich vitamin composition, which also contains micro- and macroelements: iron, folic acid, calcium.Nutritionists include microgreens in the diet of people who work with huge flows of information and suffer from vitamin deficiency and lack of sunlight.
Beets improve mood - proven by scientists
- Alfalfa. The taste of the plant hardly stands out, so it can be added to various dishes and salads. The leaves and stems of microgreens contain vitamins A, C and E. Alfalfa helps supply vitamin K, which is responsible for blood clotting.
Chefs add alfalfa to cocktails and coat prepared foods with it.
- Wheat. Microgreens, which are useful to grow due to their high content of vitamin B5, which is involved in metabolic processes and removes toxins. Group B is also beneficial for the nervous system. The presence of fiber improves intestinal microflora.
The product is used as an additive to soups, sometimes it is used as a topping for sandwiches.
- Peas. The taste is similar to sweet peas. Gourmets talk about the unusual nutty note. This tall microgreen contains carotenoids - beneficial substances that improve visual acuity and rejuvenate the skin.
When consumed in moderation, microgreens slow down the aging of blood vessels and improve their flexibility.
- Sunflower. It has a seed flavor and is slightly bitter. Young sprouts contain many vitamins and amino acids, and there are antioxidants, which are scarce in adult plants. For these reasons, fresh microgreens are healthier than regular greens. Patients note that its use helps to recover after operations.
Microgreens are used as an additive to vegetables, fish and cereals
- Buckwheat. The product has a weak taste, slightly earthy.Microgreens contain many useful substances, but the most important is rutin - it makes the vascular system strong, saving the body from diseases associated with blood circulation.
Microgreens are served as a filling for omelettes, added to soups and smoothies.
- Watercress. The vegetable has a pleasant taste and juice rich in vitamins. Carotenoids and rutin are an excellent combination that strengthens the walls of blood vessels. Nutritionists recommend healthy microgreens to people who work at the computer.
In culinary practice, watercress is found in sandwiches, meat, fish, and Mexican tortillas.
- Arugula. It has a pleasant smell and nutty taste. Pregnant women benefit the most from microgreens; they are also beneficial for children’s bodies. Arugula removes harmful cholesterol and saturates the body with vitamins.
Microgreens are used to season fish dishes and are often served with cheese and smoothies.
Wheat microgreens make an excellent smoothie.
What microgreens are the most delicious and healthy for humans?
Beginning farmers are concerned with only two questions - which microgreens are the healthiest and which are the most delicious. It is difficult to give a definite answer, since the plants are similar in composition. But it must be said that young grass contains significantly more useful substances, and in addition, because of the juice, they seem tastier.
Of the listed crops, the most delicious and healthy are sunflowers, peas, buckwheat, radishes and beets. The benefits of microgreens grown at home and on farms may differ.
How to use microgreens
The product first appeared at the end of the 70s.However, it was not consumed as food - the use was purely decorative. Currently, the plant is used to season omelettes, cutlets, fish and meat dishes. In this case, the entire herb is consumed: the taste does not change, and beneficial substances are contained in both the stems and leaves.
Before starting gastronomic operations, it is better to evaluate microgreens separately, recognize the taste, and only then imagine what dishes the crop is suitable for. The taste of mature and young greens is different, which can also affect the rating.
Possible harm
Scientists have found that the plant does not harm the body. But the situation can become the opposite - with frequent consumption of microgreens. No matter how useful it may be, the norm must be observed.
This is especially true for peas, which irritate the gastric mucosa
In case of individual intolerance, frequent use causes itching, suffocation, and swelling of the larynx. They occur only in severe cases, with uncontrolled use. Side effects include nausea and diarrhea, which are also common in allergy sufferers.
You need to understand that such people are rare. For others, this product remains useful and has no contraindications for use. However, remember that each variety has its own combination of elements. Therefore, the product is adjusted to the diet.
Conclusion
The benefits of microgreens are one of those things that are difficult to overestimate. The plant contains many vitamins, most of all C and group B. Some shoots contain essential oils, carotenoids, and rutin. It’s not even worth talking about micro- and macroelements - they are present in all varieties without exception.
Reviews of microgreens
