Where To Buy Microgreens Near Me - T-Tees - Your Answers Await, Life's Questions Unraveled

The findings of Xiao indicate that microgreens may have 4-40 times the amount of some nutrients and vitamins as the vegetables a mature plant would produce. Source

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Sunflower Microgreens- USDA Food Data Central

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Yield performance, mineral profile, and nitrate content in a selection of seventeen microgreen species

This study investigated the mineral content of various microgreen species from different plant families. These microgreens, once seen as garnish, are now appreciated for their nutritional value. They were grown in controlled conditions using a soilless system with natural fiber mats as a substrate. The researchers measured various minerals and nitrate content in these microgreens.

The key findings include:

Nitrogen (N) and potassium (K) were the major macronutrients, followed by calcium (Ca), phosphorus (P), sulfur (S), and magnesium (Mg).
Most microgreen species had high to very high nitrate (NO3 -) levels, except for sunflower.
Some microgreens, such as scallion, red cabbage, amaranth, and Genovese basil, were good sources of calcium (Ca).
Among micro-minerals, iron (Fe) was the most abundant, followed by zinc (Zn), manganese (Mn), boron (B), and copper (Cu).
Sunflower, scallion, and shiso were good sources of copper (Cu), and sunflower was also a good source of zinc (Zn).
For iron (Fe) and zinc (Zn), supplementary fertilization might be necessary to enhance their content in microgreens.
The mineral content and yield potential of microgreens are strongly influenced by their genetics.

In summary, microgreens have the potential to be rich sources of minerals, depending on the species. They could address various dietary needs, but their mineral content and yield are primarily determined by their genetic makeup.

Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems

This study addresses the pressing issue of malnutrition, worsened by environmentally damaging agricultural practices. With the global population rapidly increasing, there’s a need to reform food systems to provide adequate nutrition while minimizing environmental harm. One specific nutritional concern is mineral malnutrition (e.g., iron and zinc deficiencies), which affects over two-thirds of people worldwide.

The study focuses on microgreens, the young seedlings of various vegetables, herbs, and flowers, as a potential solution. Microgreens are highly nutritious and can be grown in nearly any location. The research compared the mineral content of broccoli microgreens grown with compost-based and hydroponic methods to mature broccoli.

Key findings:

1. Microgreens, regardless of the cultivation method, contained higher levels of minerals like magnesium (Mg), manganese (Mn), copper (Cu), and zinc (Zn) compared to mature broccoli.

2. Compost-grown microgreens had even higher concentrations of several essential minerals (phosphorus, potassium, magnesium, manganese, zinc, iron, calcium, sodium, and copper) than mature broccoli.

3. For eight essential minerals (phosphorus, potassium, calcium, magnesium, manganese, iron, zinc, and sodium), the average nutrient ratio between compost-grown microgreens and mature broccoli was 1.73.

4. The study suggests that growing broccoli microgreens requires significantly less water (158-236 times less) and time (93-95% less) compared to growing an equivalent amount of mature broccoli in California’s Central Valley. This is without the need for fertilizers, pesticides, or energy-intensive transportation.

5. The results imply that broccoli microgreens have the potential to be a rich source of minerals and can be produced by individuals, even in urban areas, improving access to nutritious food.

In summary, this study highlights the potential of microgreens, particularly compost-grown broccoli microgreens, as a sustainable and highly nutritious food source with the capacity to address mineral malnutrition while reducing environmental impact, especially in urban settings.

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Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds

This review focuses on microgreens, a type of young edible plant, with a special emphasis on those belonging to the Brassicaceae family. Brassicaceae microgreens are known for their high levels of bioactive compounds, including phenolic compounds, vitamins, glucosinolates, and their breakdown products like isothiocyanates and indoles, which are believed to offer various health benefits.

Key points covered in the review:

1. Microgreens and Health: Microgreens are considered novel foods with concentrated bioactive compounds that can positively impact human health.

2. Brassicaceae Stand Out: Among microgreens, Brassicaceae (like broccoli and mustard greens) are particularly noteworthy due to their well-documented health benefits attributed to their unique phytochemical composition.

3. Influence of Growing Conditions: The phytochemical profile of microgreens varies based on growing conditions. Factors like substrates, artificial lighting, and fertilization can be used to manipulate and enhance the concentration of specific bioactive compounds.

4. Functional Foods: Since Brassicaceae microgreens are rich in bioactive compounds, they are considered functional foods with potential health benefits. The review discusses the documented health advantages associated with consuming microgreens and explores their bioaccessibility and absorption in the human body.

5. Cultivation Strategies: The main goal of the review is to analyze and systematize the cultivation conditions of microgreens, focusing on how these conditions impact the phytochemical profiles. By doing so, the review aims to provide strategies for enhancing the functionality and health benefits of Brassicaceae microgreens.

In essence, the review underscores the potential health benefits of Brassicaceae microgreens and how cultivation conditions can be optimized to boost the concentration of bioactive compounds, making them even more nutritious and valuable as functional foods.

Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches

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This review highlights the growing interest in microgreens as potential therapeutic functional foods, emphasizing their numerous benefits compared to mature vegetables. Key points covered include:

1. Nutritional Significance: Microgreens are recognized for their delicate texture, distinct flavors, and exceptional nutrient content, making them highly nutritious compared to their mature counterparts.

2. Rising Interest: Increased awareness of well-being, changing lifestyles, and a focus on healthy diets have led to a surge in the production of microgreens for the ready-to-eat market.

3. Production Enhancement: Manipulating agronomic practices, such as seed selection, growing media, and light quality, along with nutrient biofortification, can enhance the production of nutrient-rich microgreens. This can result in crops with improved nutritional benefits, sensory qualities, and resistance to pests.

4. Safe and Healthy: Unlike sprouts, microgreens are not associated with foodborne illnesses, making them a safe choice for consumers.

5. Shelf Life: Despite having a short postharvest life, microgreens can maintain their quality and shelf life effectively through various pre-harvest treatments and technologies.

6. Genetic Improvement: Genetic improvement tools can be employed to increase the availability of bioactive compounds while minimizing antinutritional factors.

The review also provides a comparative overview of the nutritional significance of microgreens in relation to sprouts and mature vegetables. It discusses advances in production technologies, the role of breeding programs, and efficient post-harvest methods to promote cost-effective microgreen production. Additionally, future strategies for extending the shelf life and quality of microgreens are explored.

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Sprouts and Microgreens-Novel Food Sources for Healthy Diets

This review discusses the rising global interest in healthy eating, focusing on fresh, ready-to-eat, functional foods like microscale vegetables, including sprouted seeds and microgreens. Key points covered in the review are:

1. Growing Interest in Healthy Eating: Society’s increasing interest in healthy eating has led to a surge in demand for fresh and functional foods like microscale vegetables.

2. Brassica Vegetables: Brassica vegetables, known for their health-promoting compounds such as polyphenols and glucosinolates, are particularly highlighted.

3. Consumer Acceptance: The review explores consumer acceptance of sprouts and microgreens, which are nutrient-dense and have gained popularity among health-conscious consumers.

4. Diverse Crop Sources: Beyond commonly used crops, landraces, wild food plants, and related crop species offer opportunities to expand the variety of microscale vegetables, providing diverse flavors and phytonutrient density.

5. Nutritional Value: Sprouted seeds and microgreens are often more nutrient-dense compared to ungerminated seeds or mature vegetables.

6. Environmental and Priming Factors: Various factors, including the growth environment, substrates, environmental stresses, seed priming, biostimulants, biofortification, and light conditions, can impact the nutritional value and phytochemical content of microscale vegetables.

7. Market Trends: The review briefly touches on market trends, highlighting that microgreens have short growth cycles, are nutrient-dense, require minimal inputs, and can even be grown at home without pesticides. This makes them environmentally friendly and appealing to health-conscious consumers.

In summary, the review underscores the increasing demand for nutrient-rich microscale vegetables, driven by health-conscious consumers, and explores the potential for expanding crop varieties in this category. It also discusses the factors influencing their nutritional content and their environmentally friendly production, making them a popular choice in the market.

Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens

Microgreens, which are the young seedlings of edible vegetables and herbs, have gained popularity due to their intense flavors, vibrant colors, and crisp textures. This study aimed to assess the nutritional content of 25 commercially available microgreens. Here are the key findings:

– Microgreens vary significantly in their nutritional content.

– Ascorbic acid (vitamin C) content ranged from 20.4 to 147.0 mg per 100 g of fresh weight (FW).

– Carotenoid concentrations, including β-carotene, lutein/zeaxanthin, and violaxanthin, ranged from 0.6 to 12.1 mg/100 g FW, 1.3 to 10.1 mg/100 g FW, and 0.9 to 7.7 mg/100 g FW, respectively.

– Phylloquinone (vitamin K1) levels varied from 0.6 to 4.1 μg/g FW.

– α-tocopherol and γ-tocopherol (forms of vitamin E) ranged from 4.9 to 87.4 mg/100 g FW and 3.0 to 39.4 mg/100 g FW, respectively.

Among the microgreens tested, red cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of ascorbic acid, carotenoids, phylloquinone, and tocopherols, respectively.

Comparing the nutritional densities of microgreens to mature leaves (from the USDA National Nutrient Database), microgreens were found to have higher nutritional concentrations.

This study provides valuable scientific data on the nutritional content of microgreens, which can serve as a basis for evaluating their nutritional value and contribute to food composition databases. It can also be used as a reference for health agencies’ recommendations and consumers’ choices of fresh vegetables, highlighting the potential health benefits of including microgreens in one’s diet.

Microgreens-A Comprehensive Review of Bioactive Molecules and Health Benefits

Microgreens are emerging as a highly nutritious and sought-after food product derived from various crops like vegetables, grains, and herbs. These young plants are typically harvested between 7-21 days, offering densely packed nutrients, intense flavors, tender textures, and vibrant colors. They have gained popularity among high-end chefs and researchers due to their nutritional richness, including vitamins, minerals, and bioactive compounds like ascorbic acid, tocopherol, carotenoids, and more.

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In response to growing health concerns, microgreens are gaining attention for their potential in preventing malnutrition, inflammation, and chronic diseases. This article emphasizes the applications of microgreens in combating non-communicable diseases, which often result from sedentary lifestyles. It lays the foundation for promoting awareness about the benefits of incorporating microgreens into diets and highlights their potential for developing health-promoting dietary habits.

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties

This study aimed to assess the health-promoting and nutritional components of selected sprouts (including radish, lentil, and broccoli) and microgreens (such as kale and radish). Here are the key findings:

1. Antioxidant Capacity: Sprouts displayed significant antioxidant capacity due to their high content of polyphenols and L-ascorbic acid.

2. Amino Acids, Pectins, and Sugars: Sprouts were found to be richer sources of amino acids, pectins, and sugars compared to microgreens.

3. Carotenoids and Chlorophylls: Microgreens were characterized by elevated levels of carotenoids and chlorophylls.

4. Organic Acids: Microgreens contained higher levels of organic acids but lacked sugars.

5. Functional Activities: Microgreens exhibited greater anti-diabetic and anti-cholinergic activity compared to sprouts.

Overall, this study suggests that both sprouts and microgreens have distinct nutritional profiles and health-promoting properties. Some selected varieties of sprouts and microgreens, like broccoli, radish, kale, and amaranths, are recommended for regular consumption as superfoods or functional foods due to their rich nutrient content and potential health benefits.

Vitamin C biofortification of broccoli microgreens and resulting effects on nutrient composition

This study focused on biofortifying broccoli microgreens with vitamin C to enhance their nutritional value. Here are the key findings:

– Importance of Plant Consumption: Plants are essential for human health as they provide vital nutrients and disease-fighting phytonutrients. However, modern diets often lack essential nutrients like vitamin C due to increased consumption of processed foods.

– Challenges with Supplements: While supplements can address nutrient deficiencies, they are not as diverse or bioavailable as nutrients in whole plants.

– Biofortification of Broccoli Microgreens: In this study, broccoli microgreens were grown in a controlled environment and treated with supplemental nutrient solutions containing varying concentrations of ascorbic acid (vitamin C). Treatments ranged from 0% (control) to 0.5% ascorbic acid.

– Positive Effects of Ascorbic Acid: The addition of ascorbic acid significantly improved various aspects of the microgreens:

– Increased fresh biomass.

– Enhanced percent dry matter.

– Elevated levels of chlorophylls and carotenoids.

– Significant increase in vitamin C content.

– Higher potassium content.

– Correlation Analysis: The study also established correlations between ascorbic acid, phytochemicals, and mineral composition in broccoli microgreens. Notably, total vitamin C was positively correlated with potassium (K) and negatively correlated with chlorophylls, nitrogen (N), phosphorus (P), magnesium (Mg), calcium (Ca), sulfur (S), and boron (B).

– Conclusion: Vitamin C content in broccoli microgreens was increased by up to 222% through supplemental ascorbic acid without adversely affecting plant health or mineral composition. This biofortification approach could be applied to enhance the nutritional value of various microgreens, addressing nutrient deficiencies in diets and reducing the need for supplements.

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