There has been a lot of talk lately about the nutritional value and medicinal benefits of eating “microgreens.” Microgreens, also called “nutrient greenhouses,” are a unique class of vegetables often used for their color, taste, texture and antioxidant content. Technicians harvesting such different kinds of microgreens from different locations for testing and nutrient analysis also harvest other kinds of greenways for use in food. They’re most often used as an additive to food products, as a texture enhancement, a freshness boost, a novel eating experience, and as an energy booster.
The texture-enhancing property of growing microgreens is perhaps most popular among enthusiasts of gastronomic vegetables. Microgreen salads are available in a variety of colors and tastes, and can even be added to a main dish for an extra kick. Flavored microgreens go well with fruit juice and ice cream, too, because they naturally enhance the flavors of the foods they’re added to. For example, blue-black tomatoes with baby spinach leaves provide a strong flavor that’s not at all overpowering, but adds a unique twist to tomato sauces.
To get the most out of the nutrient-rich taste of eating microgreens, it’s important to remember that they have a lot of empty calories. Unlike other vegetables, which contain a lot of water and fiber, vegetables containing microgreens contain no fiber, so they can pack a surprising amount of empty calories on a tiny serving. Low-fat yogurts that contain microgreens as an ingredient are a good way to avoid empty calories. Likewise, you should make sure to drink enough water, especially when eating meals with microgreens, because excess amounts of water can make your stomach feel full and cause you to eat more.
But while eating vegetables like lettuce and kale in moderation is a good idea, experts have found that eating too much of these leafy greens can be harmful to your heart health. Because of this, studies have been conducted to determine how much of a given food or beverage can alter your risk for heart disease. As it turns out, eating too many leafy greens has been determined to increase your risk for heart disease. So, if you’re worried about your heart health, then you might want to think twice about including them as part of your daily salad options. In light of this information, you may want to think carefully about including micro greens in your salad dressings or side dishes, at mealtime, and even as an ingredient for dessert.
How are microgreens used in food? The good news is that while this type of green is not as well known as spinach or other leafy greens, there is some evidence that suggests that consuming these leafy greens can provide some benefits in terms of their nutritional value. For one thing, they are high in antioxidants, which can fight against free radicals in your body. Antioxidants can prevent the formation of clogged arteries and other diseases and conditions, so eating a glass of blue light-colored microgreens every day may prevent heart disease and cancer down the road.
Microgreens are high in dietary fiber, which means that they can help you lose weight. However, like most vegetables, they should be consumed in moderate quantities, or you could consume too many and create an unbalanced diet. Therefore, it is important to make sure that you eat enough microgreens without creating an unbalanced diet. Fortunately, you can purchase sprouts that contain high amounts of micro greens and other dark-colored seeds. These sprouts, coupled with your daily serving of fruits and vegetables, should help to reduce your risk of heart disease and other health problems.