In addition to their taste, texture and environmental properties, microgreens are extremely nutritious.

Despite their small size, microgreens are often richer in nutrients and antioxidants than fully-grown vegetables. They have been demonstrated to be more concentrated sources of iron, vitamin C, beta-carotene, zinc, potassium, calcium, and antioxidants.

The nutrients and antioxidants in microgreens are also easier to absorb than the nutrients in mature plants, in some cases. For example, iron from pea microgreens is more bioavailable than iron from mature peas.

Another benefit of microgreens is that they’re extremely planet friendly. They require very little water, small amounts of growing medium, and significantly less time and space than growing vegetables to maturity.

Because they’re grown indoors, they don’t require the application of pesticides which makes it exceptionally easy to produce organic microgreens. Since they don’t require land, they also don’t deplete the soil. Additionally, the growing medium leftover after microgreens production can be added to compost to eventually help nourish the soil.