HEALTH BENEFITS

Small Greens, Concentrated Nutrition

Microgreens are young edible plants harvested shortly after their first leaves develop. They bring fresh flavour, vibrant colour and crisp texture to meals while providing vitamins, minerals and naturally occurring plant compounds.

Research examining 25 different microgreen varieties found that concentrations of vitamin C, vitamin E, vitamin K and carotenoids varied considerably between varieties and were often higher than those found in mature leaves.

Nutritional content differs according to the variety, growing conditions and harvesting methods, so no single figure applies to every type of microgreen.

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A Variety of Natural Nutrients

Every microgreen has its own nutritional profile. Broccoli, radish, beetroot, pea tendrils, sunflower and herb microgreens each provide a different combination of nutrients, flavours and textures.

Eating a variety of fresh vegetables—including microgreens—is an enjoyable way to add greater diversity to a balanced diet. Microgreens are a food, not a treatment or cure for any medical condition.

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An Easy Everyday Addition

You do not need to change the way you eat to enjoy microgreens. Simply add a fresh handful to:

• Salads and grain bowls

• Eggs and avocado toast

• Sandwiches and wraps

• Smoothies and juices

• Soups, pasta and stir-fries

• Seafood, meat and plated dishes

Add them just before serving to preserve their crisp texture, colour and fresh flavour.

 

Fresh, Local and Full of Flavour

Our microgreens are grown locally in Sydney and harvested for freshness. Each variety is selected for flavour, texture and visual appeal, making it easy to add something fresh and vibrant to everyday meals.

 

Ready to Add More Freshness to Your Meals?

Explore our range of freshly harvested, pre-cut microgreens.

Small greens. Fresh flavour. Everyday nutrition.

 

Research Note

Nutritional information is based on published research examining selected microgreen varieties. Nutrient levels vary between plants and growing conditions.

Source: Xiao Z. et al., “Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens,” Journal of Agricultural and Food Chemistry, 2012.