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I've just posted a pic in our 'photos' section of my first tray of sunflower shoots. They were delicious.
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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
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I eat a fair amount of these. I have buckwheat, pea and sunflower greens grown just to eat. Every easy to do, only need a thin tray of potting mix on your kitchen bench or some such arrangement. Then I have other small plants that were culled during thinning of the vegetable patch, hence young broccoli plants, mustard greens, rabe, etc.
Time Zone: CST
great article! it would be great to see them in stores.
That's very interesting. Thanks for posting that Petalia. Did it say how much of the micro greens one had to eat to get the nutrition? For instance, if one ate 1/2 cup of mature greens, would they have to eat 1/2 cup of micro greens (which is a lot of plants) or just one baby plant to get more nutrition than one adult plant? Just curious.
Thanks so much for that information!
Co-Leader Vegan Fitness and Nutrition
"There are no shortcuts to anywhere worth going." Anon
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John Douillard March 19, 2013:
"A new study published in the Journal of Agricultural and Food Chemistry found that microgreens had 4 to 6 times the vitamins and nutrients of mature greens of the same plant. In this study, 25 varieties of different types of microgreens were tested against mature greens for levels of vitamins C, E, K and beta carotene (1).
Microgreens are the next phase of plant development after a sprout.
Microgreens are generally 14 days old or less and, unlike a sprout, which is germinated in water, a microgreen is germinated and grown to about 1-2 inches in height in soil. Once a pair of leaves develops, this baby plant is cut at the stem and voila – you have a microgreen.
While much more research needs to be done to replicate this study, there is more and more evidence mounting that microgreens, and possibly baby greens, provide more nutrients than the mature leaf. According to Colorado State University research, baby greens tend to be more tender, nutritious, and milder in flavor than mature greens (2).
1. Journal of Agricultural and Food Chemistry. August 2012
2. Colorado State University Extension; Health Benefits and Safe Handling of Salad Greens; M. Bunning, et al.; June 2007"
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