In recent years, microgreens have moved from the garnish plate of fine dining restaurants to the core of global health movements — and for good reason.
A 2012 study by the U.S. Department of Agriculture (USDA) in collaboration with the University of Maryland published in the Journal of Agricultural and Food Chemistry made a groundbreaking discovery
Microgreens contain up to 40 times more vitamins and nutrients than their fully grown counterparts.
This revelation positioned microgreens as one of the most nutrient-dense food sources on the planet, inspiring nutritionists, chefs, and wellness experts alike to rethink what “healthy eating” means.
Scientific Foundation Behind the Claim
Researchers examined 25 varieties of commonly consumed microgreens — including red cabbage, cilantro, garnet amaranth, and green daikon radish — and compared their vitamin and carotenoid concentrations to those found in the mature plants of the same species.
The researchers concluded that because microgreens are consumed fresh (often raw), more vitamins are retained compared to mature vegetables that undergo cooking and storage processes.
Why Are Microgreens So Nutrient-Dense?
Microgreens are harvested when the plant is just 7–14 days old — right after the cotyledon leaves have developed and before the true leaves emerge. At this stage, the young plant is concentrating all its stored nutrients to power initial growth.
These nutrients include:
Because they are grown in nutrient-rich mediums and exposed to sunlight, microgreens produce secondary metabolites like flavonoids — compounds responsible for cell repair and oxidative stress defense.
Growoys’ Role: Making Scientific Nutrition Accessible
At Growoys, we’ve taken this research to heart — quite literally.
Our organic cultivation methods replicate the same ideal growth environment used in scientific studies:
Every tray of Growoys microgreens is Live so that when you harvested at the precise point when nutrient density peaks — ensuring that what reaches your plate mirrors the findings of USDA-backed studies.
By merging science with sustainability, we aim to make nutrient intelligence a part of everyday eating.
