Microgreens Part I - What are they and how to use them?

What are they?

The stem, cotyledons (or seed leaves), and the first pair of true leaves (real leaves of the plant) are known as “Microgreens”. This concept was first introduced in California restaurants and since then gained its popularity gradually due to their high nutritious content.

How to use them?

Consumed raw so that there is no loss of micronutrients or as toppings for salads, sandwiches, pizza, bread-butter, soup etc.

Why to eat? 

They are highly nutritious and qualify as a superfood. In the table given below, we discuss specific benefits associated with some common microgreens.


Health benefits


Stimulates the immune system and is a rich source of vitamins, minerals, enzymes, and protein.

Red cabbage

Rich in vitamins A, B, C, E, K, minerals, and chlorophyll, also increase the immunity of our body.


High in antioxidants and prevent macular degeneration. 


Stimulates blood circulation and is effective against fever and cold. These are high in antioxidants, protein, vitamins, and minerals.


Protects you from the risk of heart disease. Higher in K, vitamins C, B, and Phytonutrients. 


Regulates the appetite and is effective against diseases like anaemia and fatigue. The greens are also a rich source of protein, vitamins A, D, E, B, and minerals. 


Good for glowing skin, prevents cancer and reduces the ageing process. Greens are rich in β-carotene, phytonutrients like lutein and zeaxanthin.


Stimulates the immune system and has a higher amount of Ca, Fe, K, Zn, carotene, antioxidants, vitamins, and protein. 


Purple leaves of beets microgreens have high antioxidant properties and are also rich in vitamins.


Greens are nutritious and good source of vitamins A, C, K and minerals like Ca, Fe, Mg, P, K, amino acids, and protein.


The main function is cell and bone development, also regulates the immune system.


Happy growing,
Shalini Sharma & Shashi Agarwal

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