Growth cycles range from 7 to 21 days, depending on the variety. Microgreens are usually in germination for 3-5 days, then move to vegetative for 4-19 days. The short crop cycles allow for fast production. Even more importantly, the young seedlings pack a nutritional punch not available in the mature plant.
One ounce of broccoli microgreens has the same nutritional value as 20 ounces of the mature broccoli.
Microgreens have been found to be up to 40 times more nutritious than their mature counterparts! Numerous studies have shown the increased benefits of incorporating microgreens into a daily diet.
One of the most well known microgreen studies was conducted by the University of Maryland. Out of the 25 types of microgreens tested, Red Cabbage Microgreens were found to contain the highest amounts of Vitamin C. Broccoli Microgreens were found to have high levels of cancer fighting phytonutrients. All of the Microgreens tested were found to have significantly higher levels of nutrients than their mature counterparts.
Recently sprouts have come under scrutiny due to concerns with E. Coli and Listeria. Microgreens offer a safe alternative for nutrient dense, flavor packed addition to any meal.
Sprouts are germinated seeds, about 3-5 days old. They are usually germinated in hot, humid conditions to encourage sprouting. The cotyledons, or embryonic leaves, are consumed along with the root and seed hulls. While sprouts are very nutritious, they can pose a health risk and are considered a high risk food by the FDA (Food and Drug Administration).
Microgreens however, are leafy greens germinated in cooler, dryer conditions, usually about 1-3 weeks old. Only the leaves and stems are consumed. These factors significantly lower any risk of food born illness. Unlike sprouts, spinach, and other mature salad greens, microgreens have not been linked to any widespread outbreak of food poisoning and are not considered high risk by the FDA.
To lower our risk even further, we do not use any adulterants on our microgreens such as fertilizers, which have also been linked E. Coli and Listeria.