MICRO BASIL A scientific study conducted in 2012 on nutrients found in microgreens found that this herb has a 4 to 40 times higher nutrient concentration than its mature counterparts.
Nutritional value Micro Basil is a great source of vitamins and minerals like: A-C-K Calcium Iron Folate Magnesium Omega-3 fatty acids
Applications The light and sweet characteristics of the basil micro make it ideal to incorporate in dishes of meats, poultry and fish with sweet applications. Micro Basil is intended for raw salad preparations, specifically as a garnish. Micro basil is a great favorite for most fine dining chefs because it allows them to complement more quickly and substantially improves the visual experience of the dish.
M IC RO C IL AN T RO Micro Cilantro has a sweet and bright citrus scent, especially without the smell of soap that some say the ripe herb produces. The popularity of cilantro micro came after studies of the USDA and the University of Maryland show that they are 6 times more nutritious than their full- size counterparts.
Nutritional value Micro Cilantro is one of the richest sources of herbs for vitamin K. Vitamin K plays a potential role in building bone mass by promoting osteotrophic activity in bones. Micro Cilantro has 3 times more betacarotene than mature cilantro and is also high in lutein.
Applications Cilantro was one of the first microgreens used by chefs in upscale restaurants and remains one of the most popular due to the growth of this trend.
M IC RO A RU GU L A Its lobulated leaves like a heart have a mild mint flavor. Although delicate compared to fully grown arugula leaves, micro arugula has a slight peppery flavor and a slightly earthy and nutty finish.
Nutritional value The micro arugula is rich in vitamins A and C, calcium, folic acid, glucosinolates (GSL) and phenols believed to help defend the human body from environmental toxins. Recent studies show that microgreens in general may contain a higher concentration of nutrients than mature plants.
Applications The leaves of the micro arugula are mostly used for raw salad preparations and as a complement to combine flavors in creative cuisine. These leaves have been used since many years as an extraordinary complement when it comes to plating in gourmet restaurants. Mostly it is complemented with parmesan cheese, feta cheese, chevre, gorgonzola and mozzarella. Other complementary ingredients include balsamic vinegar, lemon, mint, cucumber, tomato, olives, garlic, beet, fennel, pears, grapes, prosciutto and roast beef. One of the most popular microgreens found in the organic markets of some cities and special food stores.
MICRO A LFA L FA Alfalfa comes from Persia and is a species of herbaceous plant belonging to the family of legumes. Traditional Chinese medicine has used alfalfa leaf to stimulate appetite and alleviate ulcers.
Nutritional value Alfalfa leaf contains essential vitamins, including the full range of vitamins B, A, D, E and K. It is also an important source of: Iron Niacin Biotin Folic acid Calcium Magnesium Match Potassium
Applications They are usually used in salads, soups, tofu, vegetable stews, macedonias, sandwiches, hamburgers, tacos, fajitas, spring rolls ... Increasingly, great chefs use the micros to give a final touch to fine dining dishes.
MICRO BRO CCO L I Also known as brecol, broculi, broquil or broco is a plant of the family of brasicaceae, formerly called cruciferous. Other varieties of the same species are cabbage, cauliflower, kohlrabi and Brussels sprouts.
Nutritional value Increasingly scientific studies show that broccoli is one of the most health-promoting natural foods. A compound found in broccoli, glucosinolate, produces a metabolite called sulforaphane that can significantly improve your blood pressure and kidney function, according to the latter study in animals. It can help control or avoid the following conditions or diseases Hypertension
Micro broccoli can help fight exposure to environmental contaminants
Applications The micro broccoli has been used lately to decorate dishes in the oriental kitchen as well as in its adult state. Currently, its use goes even further, incorporating in the preparation of sandwiches, stewed rice and as a way of giving color and presence to the dishes in the creative kitchen.
M IC RO SUN F LOWE R Sunflower is an annual herbaceous plant of the Asteraceae family, native to Central and North America and cultivated in a nutritional, oleaginous and ornamental way throughout the world. It is sweet, aromatic and slightly bitter.
Nutritional value Sunflower microgreens offer one of the most balanced forms of vegetable protein. They are low in calories and high in nutrition, making them ideal as a diet supplement as it helps burn body fat. They are a great source of valuable nutrients such as: Protein
Applications It is an herb widely used in Scandinavian cuisine, its fresh leaves are used in salads, fish dishes (especially salmon) and to decorate dishes combined with rice or pasta.