Chard microgreens (also known in Australia as Silverbeet) are ideal for replacing adult analogs, as their digestion is much lighter and optimal. This is because there are no hard parts, with insoluble fibers in young plants, which is very convenient for people with digestive problems.

Pea microgreens are those young seedlings that can be obtained from the same peas obtained from the pods of the plants. It is one of the most widely accepted microgreens with a neutral flavor, ideal for incorporating sweet or savory preparations.

Radish microgreens belong to the Brassicae family, to which broccoli, cauliflower and Brucella sprouts also belong. They have a somewhat spicy taste and are delicious when consumed in salads, smoothies, as a topping on hot dishes, with hamburgers, etc. But the versatility of consumption is not their only benefit. These tiny seedlings are loaded with essential nutrients.

Broccoli microgreens are one of the most delicious vegetables. They have a somewhat spicy and crunchy taste. They also provide abundant vitamins, minerals, and antioxidants.

Amaranth is commonly known as a pseudo-grain used by the Aztecs and is currently very popular in Mexican culture. However, other varieties of amaranth are cultivated for the purpose of using the leaves.

Basil microgreens, often overshadowed by their mature counterparts, are tiny nutritional powerhouses deserving of in-depth exploration. Harvested at an early growth stage, these diminutive greens possess a remarkable array of essential nutrients that can profoundly impact health and well-being.