“Let food be thy medicine, and let medicine be thy food“

Hippocrate

Pea microgreens taste much like full-grown peas and are known for being sweet, like snow peas. They’re full of vitamins that are anti-inflammatory and boost cardiovascular health.

Sunflower microgreens have the deliciously nutty flavor of raw sunflower seeds with the texture of spinach.

Peppery flavor like mature radish, zestier than regular radish greens/sprouts.

The broccoli microgreens taste tangy, the smell has a mild peppery aroma and the flavor is crunchy.

Mustard (Brassica juncea L.) is a Brassica vegetable that contains various health-promoting phytochemicals including carotenoids, phenolic compounds, and glucosinolates. These compounds are often associated with their ability to act as detoxifiers against oxidative stress

Kale microgreen is one of the most nutritious super-foods known. They are high in vitamins A, B, C, E, and K, as well as calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, amino acids, and protein. Mild-tasting, look very nice in salads and sandwiches. They also contain sulphoraphane, a compound thought to have powerful cancer-fighting qualities.

Kohlrabi contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. These are plant compounds that protect your cells against free radical damage that may otherwise increase your risk of disease

Arugula is low in sugar, calories, carbohydrates, and fat. It’s high in several vital nutrients including Vitamin A, a powerful antioxidant that supports immune function, cell growth, overall eye health, and night vision. It also helps maintain heart, lung, and kidney function.