Broccoli Microgreens

Broccoli Microgreens

Looking for a nutrient-packed way to add some pizzazz to your meals? Look no further than Natural Yield’s broccoli microgreens!

These tiny greens pack a serious nutritional punch, providing vitamins A, C, and K, fiber, calcium, and iron. But that’s not all—they also boast a host of health benefits.

For one, broccoli microgreens have been shown to boost heart health.

They’re rich in antioxidants and phytochemicals that help protect against oxidative damage and lower cholesterol levels. Studies have also linked them to a reduced risk of cancer.

What’s more, these nutrient-dense greens can help keep your bones healthy. They’re a good source of vitamin K essential for bone health. They also contain calcium and magnesium, two minerals that are key to bone health.

Last but not least, Natural Yield’s broccoli microgreens can help you maintain a healthy weight.

They’re low in calories but high in fiber, so they help you feel full and satisfied after eating. Plus, their nutrient and antioxidant content help boost your metabolism and burn calories more efficiently.

So, next time you’re looking for a way to add some extra nutrition to your diet, reach for Natural Yield’s broccoli microgreens.

Nutrient Description:

Antibacterial, Detoxifying, Anti-inflammatory, Lowers Blood Sugar Levels, Helps in Cancer Prevention.

Up to 40 times more nutrients than the same weight of mature broccoli.  

Taste: Tangy, with a mild peppery aroma.

Nutrients:

• High in the antioxidant Sulphoraphan
• Rich in minerals
• Chromium
• Iron
• Fluoride
• Iodine
• Potassium
• Calcium
• Copper
• Manganese
• Magnesium Sodium
• Phosphorus
• Zinc
• Contains Vitamins
• B1, B2, B3, B6
• C
• E
• K
• Provitamin A
• Flavonoids
• Glucosinolate
• Polyphenols
• Mustard oil
• Carotene

References:

Xiao, Z., Lester, G. E., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. Journal of Agricultural and Food Chemistry, 60(31), 7644-7651.
Weber, C. F. (2017). Broccoli microgreens: A mineral-rich crop that can diversify food systems. Frontiers in nutrition, 4, 7.

Burguieres, E., Mccue, P., KWON, Y. I., & Shetty, K. (2008). Health‐related functionality of phenolic‐enriched pea sprouts in relation to diabetes and hypertension management. Journal of Food biochemistry, 32(1), 3-14. 

Liu, H., Chen, Y., Hu, T., Zhang, S., Zhang, Y., Zhao, T., … & Kang, Y. (2016). The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts. Journal of Functional Foods, 25, 459-465.

U.S. Department of Agriculture.  Agricultural Research Service. https://www.usda.gov/

https://betterme.world/articles/sunflower-microgreens-nutrition/

https://www.medicalnewstoday.com/articles/316075#nutrition