Health Interest

Why Naturopaths and Dieticians include Microgreens into solutions for their clients

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Microgreens are the immature seedlings of certain vegetables. They are about 5 cm tall and have both cotyledons developed. They are obtained from the same seeds as mature vegetables. However, they have the advantage of being able to be grown in small places, are loaded with nutrients and are very versatile for use in different recipes.

Microgreens come from different families.

Family Genera
Amaranthaceae  

Amaryllidaceae          

Apiaceae        

Asteraceae       ​

Brassicaceae  

Cucurbitaceae ​

Lamiaceae        

Poaceae          
Amaranth, beets, chard, quinoa and spinach.

Chives, garlic, leeks and onions.

Carrot, celery, dill and fennel.

Chicory, endive, lettuce and radicchio.

Arugula, broccoli, cabbage, cauliflower, radish and watercress.

Cucumbers, melons and pumpkins.

More common herbs such as mint, basil, rosemary, sage and oregano.

Herbs and cereals such as barley, corn, rice, oats and wheat grass. Legumes including beans, chickpeas and lentils.

There are several reasons why microgreens are a great addition to people’s meal plans:

They have a higher concentration of micronutrients: according to research, microgreens contain up to 40 times the concentration of micronutrients than their mature analogs. This is essential in many people with nutrient deficiencies, such as iron, calcium, vitamins A, E, K, magnesium, etc.

Currently, due to conventional farming practices and soil demineralization, many foods do not contain the concentration of nutrients they should have. In contrast, microgreens, especially when they come from agroecological seeds, provide all the nutrients that many foods lack.

A small portion helps fight and prevent numerous diseases: a portion of 50 to 100 g of microgreens is easy to introduce into the diet and can help to reach the micronutrient requirement easily. In addition, they constitute a unique contribution of plant compounds or phytochemicals with high antioxidant power.

These phytochemicals have been associated with preventing several chronic non-communicable diseases such as cardiovascular diseases, autoimmune diseases, and cancer. In addition, microgreens are high in fiber and low in calories, which makes them an ideal choice for people with problems of obesity, diabetes, insulin resistance, high triglycerides, etc.

They are easy to grow: microgreens do not require ample space or complicated cultivation techniques. They need trays, light, substrate, and water. They can be grown in the city and in small places without any problem. Moreover, they are ready to be harvested in just a few days after sowing the seeds.

They are economical: microgreens are very economical because they are very high-yielding and do not require special equipment for planting and harvesting.

They can be added to many recipes: microgreens are not only good in salads. They can be added to numerous dishes, such as smoothies, soups, pancakes, burritos, sandwiches, poke bowls, etc.

They are well tolerated by most people: the texture of microgreens makes them very easy to digest. They do not have complex parts, as is the case with their mature analogs. The contact surface of microgreens with gastric juices and digestive enzymes is ample and, added to the contribution of fiber, digestion and absorption occur effectively.

In general, microgreens are a great addition to any meal plan due to their high nutrient concentration, ease of growing, versatility in the kitchen, and affordability.

How Can Natural Yield Help You?

Natural Yield produces both fresh microgreens and powdered (freeze dried and stone milled) microgreens. The practical challenges many Naturopaths and Dieticians face in providing fresh microgreens means that powdered versions are much easier.

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Amaranth Powder

Powdered Microgreens are more potent than fresh microgreens and have a long shelf-life. Thus, they provide a way that you can provide the power of the microgreen to your clients in a consistent and practical way. The partnership that Natural Yield has with Naturopaths and Nutritionists recognizes that it is you who know the needs of your clients. We provide single ingredient microgreen powders so that you can decide what combination your clients need. We will create blends under your direction however, which gives you even more convenience.

Some patients may not tolerate raw microgreens well or may just need to consume a lot more than they are able to. Given its potency boost, the powdered versions can solve this. A powdered version can either be mixed with a smoothie or mixed with water.

Want to know more? Head over to https://staging.naturalyield.com.au/Health-Professionals/ and register your business, or start a chat on the website and you will be directed to someone you can talk to further.

Disclaimer

The information provided in this article is for educational and informational purposes only and is not intended as medical advice. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition. The author and publisher of this article are not responsible for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures described in this article.

References

Pinto, E., Almeida, A. A., Aguiar, A. A., & Ferreira, I. M. P. L. V. O. (2015). Comparison between the mineral profile and nitrate content of microgreens and mature lettuces. Journal of Food Composition and Analysis: An Official Publication of the United Nations University, International Network of Food Data Systems, 37, 38–43. https://doi.org/10.1016/j.jfca.2014.06.018

Weber, C. F. (2017). Broccoli microgreens: A mineral-rich crop that can diversify food systems. Frontiers in Nutrition, 4, 7. https://doi.org/10.3389/fnut.2017.00007

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. https://doi.org/10.1021/jf300459b