Microgreens, in general, are known to be incredibly nutritious, and broccoli microgreens are no exception. They are packed with vitamins, minerals, protein and fiber, making them an excellent choice for people looking to add more plant-based protein to their diet. Broccoli microgreens also contain high levels of antioxidants, which help to protect cells from damage caused by free radicals.
But that's not all. Broccoli microgreens have also been found to have anti-inflammatory properties, which can reduce the risk of chronic diseases such as cancer, heart disease, and diabetes. Their ability to fight chronic diseases makes them an essential addition to any healthy diet.
Further, broccoli microgreens can provide up to 100 times the level of sulforaphane compared with mature broccoli and other mature cruciferous vegetables, including kale and cabbage.  Sulforaphane is a phytochemical that may have powerful cancer-fighting and -preventative properties.  Research shows that three or four servings of broccoli microgreens may significantly reduce the risk of cancer.  In fact, broccoli microgreens have higher levels of sulforaphane than any other food. 

The flavor profile of pea shoots is very mild.  They lend a tender crispness to any dish whether served raw or cooked.  Simply adding a cup of pea shoots to your diet every day- whether on salads or in sandwiches, wraps, soups, egg dishes, or smoothies- will add a beautiful green splash and a sweet, crunchy flavor to your meals.  The unique spiraling tendrils and leaves of the shoots are a commonly used garnish in gourmet cuisine to adorn meals and accent other foods.  By introducing pea shoots into your daily diet, the benefits will include the effects of the cancer-fighting and anti-inflammatory antioxidants as well as the rich levels of vitamin C, iron, folate, and other valuable vitamins and minerals.  You'll be giving yourself the gift of noticeable, positive and lifelong health benefits along with a delicious, wonderful flavor to your meals.    Pea microgreens have high levels of the carotenoids lutein and zeaxanthin and are naturally high in protein content containing between 20-25% protein.  Additionally, there is often an increase of about 10% total amino acid content when the legume is sprouted.  Peas in general are now commonly being used as a base protein concentrate for many vegan protein powders as an alternative to dairy-derived whey proteins.

Radish microgreens taste like a peppery radish bulb.  You might think that a radish microgreen looks leafy and would taste similar to those green leaves that come attached to full grown radish bulbs, but the radish microgreen tastes more like the bulb than those hairy and tough radish greens.  If radish microgreens taste like a radish bulb, why wouldn't I just eat a radish?  The simple answer is variety, texture, flavor, and nutrition.  The radish microgreen is tiny, packed with more vitamins and minerals than the same amount of radish bulb, allows you to add just a dash of radishy goodness, is beautiful to look at, contains chlorophyll, has a different texture than the radish bulb, and can be easily added to your everyday snacks and meals.  You can even substitute microgreens for the lettuce on your favorite sandwich to bring a serious flavor enhancement.  What you're getting with radish microgreens is a unique tiny vegetable that tastes similar to the bulb of a regular sized radish, but slightly milder and more nutritious.

The beauty of sunflowers lies not only in their golden blossoms, but also in the leaves and stems. You may enjoy sunflower seeds, but did you know you can also
eat sunflower microgreens? Its sweet and nutty flavor combined with a crunchy texture can be added to any dish for a boost of nutrients and are delicious on
sandwiches, in soups, salads, scrambled eggs, and wraps. Unlike most microgreens, sunnies have some bulk to them and can be used as a base to a salad in place of lettuce.

A quarter cup of sunflower microgreens contains about 160 calories and are a rich source of B vitamins, particularly folate.
Sufficient folate levels are crucial for pregnant women since folate helps prevent severe congenital disabilities of the developing brain and spine (known as neural tube defects).Furthermore, sunflower microgreens are a substantial source of complete protein, meaning that they contain all building blocks needed to form the essential amino acids. Studies indicate that sunflower microgreens offer a better functional food source than eating raw sunflower seeds, especially for the absorption of magnesium and zinc.

Leek microgreens are closely related to garlic, onions, shallots, and scallions, their nutrient profile contains over 80 nutrients, including vitamin B6, iron and magnesium, and a very good source of folate. This microgreen is hugely popular with chefs due to the mild onion flavor and the visual appeal they bring to any dish.  Micro Leeks are very small in size, measuring approximately three centimeters in length, and have an elongated, needle-like shape similar to a blade of grass. Each leek is bright green and has a straight, narrow appearance with a rough, black seed husk attached to one end that is fully edible. The greens also have a crisp, succulent, and tender consistency. Micro Leeks have a mild onion-like flavor with a garlic aftertaste and a refreshing hint of cucumber.

This versatile Micro-green
compliments many traditional dishes made with; lamb, beef, sea food, and salads to name a few. If you love making sandwiches, put some leek microgreens and make your sandwich crunchier and tastier. Use it as filling for any wrapped food like tacos and spring rolls. On a rainy day and you have a bowl of hot soup in hand, why not sprinkle it with some leek microgreens? This also works for stews, curries, and noodles. You can also sprinkle leek microgreens on any baked food (or add it during baking), like pizza. Leek microgreens are also great on pasta, as garnish on sushi, and are great mixed with eggs if you are making a breakfast omelet.

Cilantro microgreens are a powerhouse of flavor that pack an intense punch. The taste of cilantro microgreens is similar to that of regular cilantro, but it has a more intense flavor with a bit of a spicy kick. It has a unique and unmistakable flavor that is both herbal and slightly acidic. It is often used in Mexican, Indian, Latin American, and Asian cuisine for its amazing flavor.
When eaten raw or lightly cooked, cilantro microgreens have a crunchy texture that adds interest to salads or dishes. They have a bright green hue that gives them appeal as an edible garnish. Their texture is firm and crunchy, making them ideal for garnishing salads, sandwiches, tacos and more. You can also stir fry or sauté them for about 30 seconds or so to release their full flavors. The combination of heat and acidity brings out their sweetness and helps bring out their unique flavors even more. The intense flavor of cilantro microgreens can be used to add warmth and depth to dishes such as soups, stews, tacos, salsas, guacamole, sandwiches wrap dishes, or even blended into smoothies or juices for a refreshing summer beverage. As well as being incredibly flavorful and versatile in the kitchen they are also full of health benefits such as iron and antioxidants.