Microgreen Menu

Sunflower microgreens offer a mild, nutty flavor and are a surprisingly rich source of plant-based protein, folate, zinc, and vitamin E. These nutrients support skin health, cellular repair, and immune function. Compared to mature sunflower greens, the microgreens provide denser levels of phytonutrients and amino acids per gram. They're a delicious way to enhance meals with both crunch and nutrition. Great for salads and sandwiches. Source: USDA FoodData Central; Liu et al., Frontiers in Nutrition, 2022.

Pea shoots are harvested from the young tendrils of the pea plant and are rich in vitamins A, C, and K, along with folate and fiber. These nutrients are essential for vision, immunity, and blood clotting. Their mild, sweet taste and tender texture make them a nutrient-dense, low-calorie addition to salads, stir-fries, and sandwiches. Source: USDA FoodData Central; Xiao et al., 2012.

Radish microgreens are young seedlings of the radish plant, known for their crisp texture and peppery flavor. Studies show they contain high concentrations of vitamin C, vitamin E, and beta-carotene, with antioxidant levels significantly higher than mature radish leaves. These compounds may support immune function and cellular health. Their spicy bite makes them a flavorful and functional addition to salads, sandwiches, and wraps. Source: Xiao et al., Journal of Agricultural and Food Chemistry, 2012.

Broccoli microgreens are the young seedlings of the broccoli plant and are renowned for their dense nutrient profile. Research has shown they contain significantly higher levels of sulforaphane precursors (like glucoraphanin) compared to mature broccoli. Sulforaphane is a powerful antioxidant linked to cellular detoxification, inflammation reduction, and potential cancer-preventive properties. Broccoli microgreens are also a rich source of vitamins C, K, and A, as well as dietary fiber and polyphenols. Their mild, slightly peppery flavor makes them an easy, nutritious addition to smoothies, salads, sandwiches, and bowls. Sources: Xiao et al., Journal of Agricultural and Food Chemistry, 2012 Fahey & Talalay, Proceedings of the National Academy of Sciences, 1997 USDA FoodData Central