Microgreens

Microgreens are similar to sprouts in that they are early stage edible vegetable plants. But unlike
sprouts, for the most part they are grown in light and air environment which removes the risks
associated with dangerous bacterial growth. Also, unlike sprouts, they do not include the roots, and are
increasingly popular with chefs for their bright colors and distinct flavors. [1]

The health benefits are largely unknown in these newly emerging vegetables, yet many claims have
been made to their health benefits. One study [2] to date has been completed by the University of
Maryland and shows a general trend of higher nutrient densities than their fully grown brethren for the
examined nutrients. The study only focused on ascorbic acid, carotenoids, phylloquinone, and
tocopherols.

By studying the numbers from the University of Maryland Study and comparing them the the USDA
database for their fully grown equivalent, it becomes apparent that nutrient densities for the studied
nutrients is significantly higher in microgreens. The tables below compare four different microgreens
and their levels of vitamins E, A, C, and K. Additionally, the cost of both microgreens and adult
vegetables are shown. [5,6,7,8]

While the costs for microgreens are higher than adult vegetables per gram, surprisingly the case is not
so clear when economically comparing the 4 vitamins studied. As shown in the table below the
microgreens hold a significant advantage in Vitamin E and Provitamin A per unit cost, while adult
vegetables hold a slight advantage in Vitamin C and a large advantage in Vitamin K.

Additional studies and analysis would be useful to more fully understand the advantages and
disadvantages of microgreens. What can be distinguished from the one study completed and the
provided analysis is that microgreens have both economic and nutrient advantages in some nutrients.
But a significant question has been left unaddressed, and that is are these the best vegetables for
obtaining the studied nutrients? Other research supports that younger vegetables have higher nutrient
densities. [3] It is unlikely that microgreens will replace adult vegetables, but they seem to offer an
enticing supplement.

-Refrences
1. Wikipedia, http://en.wikipedia.org/wiki/Microgreens
2. Zhenlei Xiao, Gene E. Lester, Yaguang Luo, and Qin Wang; Assessment of Vitamin and
Carotenoid Concentrations of Emerging Food Products: Edible Microgreens. J. Agric. Food
Chem. 2012, 60, 7644−7651
3. Lester, G. E.; Hallman, G. J.; Perez, J. A. γ-Irradiation Dose: Effects on Baby-Leaf Spinach
Ascorbic Acid, Carotenoids, Folate, α-Tocopherol, and Phylloquinone Concentrations. J. Agric.
Food. Chem. 2010, 58, 4901−4906.
4. USDA database, http://www.ars.usda.gov/main/site_main.htm
5. http://www.marxfoods.com/products/Micro-Vegetables
6. http://www.sunshinecovefarm.com/?page_id=53
7. http://www.traderjoes.com/fearless-flyer/article.asp?article_id=692
8. http://simplyfreshveggies.com