“Microgreens” is a marketing term used to describe edible greens which germinate from the seeds of vegetables and herbs and are harvested without roots at the seedling stage. The plants at the seedling stage have two fully expanded cotyledons, or seed leaves. They are considered a specialty genre of colorful greens that are good for garnishing salads, soups, plates and sandwiches.
A U.S. Department of Agriculture (USDA) researcher has led a team of scientists who analyzed the key nutrients in 25 different varieties of vegetable microgreens. The study results could be used to estimate levels of vitamins and nutrients in microgreens, according to the scientists.
