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Nutrition Study Shows Potential of Microgreens

A Colorado State University study reveals the nutritional potential and consumer appeal of microgreens. The tender, leafy shoots of vegetables, grain, herbs, and flowers can be grown indoors, year-round, in cities and rural communities, and in settings ranging from warehouses to homes. Because they have less moisture, the microgreens pose less of a food-safety risk than sprouts, and they pack a significant beneficial punch of nutritional phytochemicals. This particular study evaluated six different types of microgreens: arugula, broccoli, bull’s blood beet, red cabbage, red garnet amaranth, and tendril pea, on consumer acceptability. Researchers found that the red microgreens of beet, red cabbage, and amaranth received top marks for appearance, but broccoli, red cabbage, and tendril pea got the highest grades overall. They see potential for microgreens to transition from a garnish to a vegetable, become more widely available to consumers, and be more widely accepted as consumers become educated about the microgreens’ benefits.