Microgreens are cropping up on sandwiches and salads everywhere—and I’m not complaining. Not only are they totes adorbs, but they’re super healthy, too.
“Microgreens look like little sprouts and are a type of vegetable,” says, Monica Auslander Moreno, RD with RSP Nutrition. “There are actually around 60 different varieties.” Specifically, they’re seedlings harvested in the primary stage of the vegetable’s growth—and can come from plants like cauliflower, cabbage, broccoli, and others.
The best part? Microgreens can be up 40 times more potent in phytochemicals than their mature counterparts, according to a study in the Journal of Agricultural and Food Chemistry.
And microgreens live up to their name, in that they’re so teeny-tiny you can incorporate them into a variety of dishes without even noticing. “Mix them into a smoothie,” says Auslander Moreno. “Or grind them up with a food processor or blender, then fold into baked goods, pancakes, or oatmeal.”
So watch out spinach and kale…these tiny greens pack a big nutrient-filled punch.
7. They might help lower cholesterol.
Researchers found that red cabbage microgreens can lower cholesterol and assist in weight loss when consuming an otherwise fatty diet, according to a small study published by The Journal of Agricultural and Food Chemistry. Just more proof that microgreens are a great addition to an already healthy diet.