Microgreens are essentially seedlings of edible vegetables and herbs, and while they’re hugely popular now, seemingly available in every café and restaurant, microgreens have actually been incorporated into the dishes of many chefs since the ‘80s.
The varieties available since their introduction has grown immensely—only arugula, basil, beets, kale, and cilantro existed. That number has grown to over 25 varieties now.

Microgreen pack a nutritional punch

Their vibrancy and delicateness make for an obvious choice in terms of visual appeal, giving dishes that necessary pop. But these pretty little things are also, though miniscule in size, concentrated in nutrients.
Studies have shown that microgreens are loaded with nutrients, such vitamins, C, E, and K, lutein, and beta-carotene, 40 fold than the mature leaves of the same plants.
Like its full-grown counterparts, the levels of these nutrients vary across the wide array of microgreens. Of course, mature vegetables could never be replaced, providing you with the necessary fiber that your body needs, but microgreens fill in all of the other gaps in your dietary needs.