Small edible plants called microgreens aren’t just tasty toppings for soups, salads and sandwiches. They’re also healthful. According to results of an Agricultural Research Service (ARS)-led study, eating red cabbage microgreens helped mice moderate their weight and cholesterol levels despite a high-fat diet.
Over the past several years, chefs have touted the taste, texture, color and delicate appearance of microgreens, which include certain herb, grain and other vegetable crops. Interestingly, some microgreens pack more nutrients in their tiny leaves and stems than full-grown plants. Red cabbage microgreens, especially, have garnered attention for their potential to help protect against chronic illnesses like cardiovascular disease.
