By Vicky Boyd | The Packer | January 23, 2014
Microgreens—plants with only two true leaves—pack a nutritional punch, according to a recent U.S. Department of Agriculture study.
Agricultural Research Service scientists analyzed key nutrients in 25 different varieties of microgreens, according to a news release.
Microgreens are seedlings of various vegetables and herbs that are harvested without roots and only have two fully expanded cotyledons.
The Beltsville, Md.,-based group, led by plant physiologist Gene Lester, examined concentrations of essential vitamins and carotenoids. They included ascorbic acid (vitamin C), tocopherols (vitamin E), phylloquinone (vitamin K) and beta-carotene (a vitamin A precursor).