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7 recipes for immune-boosting, healthy drinks with microgreens
Microgreens contain a record amount of chlorophyll, which saturates us with oxygen. That is why, by adding green seedlings with leaves to our diet, we feel a rise in strength and energy.
(1)-”Given the current interest in edible plants, this study notably improved our knowledge on metabolic profile of sprouts and microgreens of dietary species, revealing that they are good sources of bioactive compounds with health-promoting properties.
The results of this work show that sprouts have strong antioxidant capacity due to high contents of polyphenols and L-ascorbic acid. Sprouts are also a better source of amino acids, pectins and sugars than microgreens. Microgreens contain high levels of carotenoids, chlorophylls and organic acids but scarce amounts of sugars. They also show higher anti-diabetic and anti-cholinergic activity than sprouts.
Selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food. Consumption of sprouts and microgreens can be of magnificent importance for humans to stay healthy and avoid civilization diseases associated with oxidative stress.”
