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Sunflower microgreens are some of the best greens you can eat. They make a great addition to salads with their intense crunch and salty sweetness. They are one of the most nutritionally dense foods, high in essential fatty acids along with vitamins C,D,E,K, and Beta-Carotene.
Note: We sell Sunflower Microgreens by the 1/4 pound, which is about a full cup. Total weight = 4 ounces
Sunflower sprouts are made of 24% to 30% protein with 8 essential amino acids present. Furthermore, she says, the following vitamins and minerals are present in varying amounts: Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12, Vitamin B15, Vitamin C, Vitamin D, Vitamin E, Vitamin F, Vitamin H, Vitamin K, Choline, Folic Acid, Inositol, PABA, Calcium, Cobalt, Copper, Flourine, Iodine, Iron, Magnesium, Manganese, Phosphorous, Potassium, Selenium, Silicon, Sodium, Sulphur and Zinc.
University of Maryland and the USDA did an analysis of the nutrient levels in microgreens. They found that microgreens generally have more vitamins and other nutrients than their fully mature counterparts, and in some cases as much as a 40 times greater concentration. Source: Journal of Agricultural and Food Chemistry
A microgreen is a young vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Fine dining chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than sprouts, microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are now considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.
Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.