Micro-vegetables: functional foods with macro properties
They are our products dedicated to consumers who are more attentive to healthy eating.
Halfway between sprouts and mature vegetables, micro- veg are seedlings of common vegetables, and aromatic or spontaneous plants, with a content of vitamins and bioactive substances that is up to 40 times higher than the one found in vegetables that have reached full maturation.
This extraordinary feature makes micro-green a functional food, able to improve the digestive activity, and with nutrients able to enhance the body’s immune response.
Micro-veg are the most innovative part of our production, which without requiring particular technologies, guarantees extraordinary nourishment.
Their peculiarity derives exclusively from the early harvesting times: we collect the seedlings at 7/20 days from sowing, cutting at the base the seedlings that have reached a height around 3 and 9 cm and excluding the radicles.
The signal that the seedlings are ready is the appearance of the first true leaves. The edible portion is represented by the stem, by the cotyledon leaves and often by the sketches of the first true leaves. In some cases, the edible portion also includes seeds integuments.
Microgreens are young and tender seedlings of many species of vegetables, aromatic herbs and wild plants that are harvested after only 7 – 20 days from sowing, as soon as they have developed the first true leaves.
It is not about sprouts or even common leafy vegetables, but it is a new category of vegetables that stands out for its early harvest and for the high content of vitamins and bioactive substances. Thanks to these contents (up to 40 times higher than those of grown vegetables), they can be classified as “functional foods”, that is able to improve the digestive activity and organism’s defence from various diseases.
Microgreens are collected by cutting the individual seedlings at the base when they reach a height around 3 or 9 cm, excluding the rootlets. The edible portion is represented by the stem, by cotyledon leaves and often by the sketches of the first true leaves. In some cases, even the seeds teguments can become part of the edible portion.
Varieties available today:
They have a sweet and pungent flavour that recalls the one of walnuts combined with the aroma of sunflower seeds. You can eat them as snacks or use them to dress salad, juices or sandwiches. They are a complete source of protein, in fact they are considered the most balanced source among the sources of essential amino acids. They are a concentrated nutrient of vitamin A, B complex, D and E, and contain also calcium, copper, iron, magnesium, potassium, phosphorus and zinc.
These heart-shaped leaves have a peppery flavour with hints of walnuts. Arugula is very good on pizza, for salad or pasta dishes. You can season it with extra virgin olive oil and fresh Parmesan as a side dish for an excellent fish dish.
Radish is very rich in vitamin B and C and iron. It has diuretic and purifying properties stimulating liver and gall-bladder activity, antiscorbutic, respiratory tonic, digestive, diuretic, nervous sedative, antiallergic.
It has beneficial properties for organism’s defence, digestive and restorative virtues, thanks to its high content of vitamins A, B1, B2, B3, C and mineral salts such as calcium, iron, iodine, magnesium, potassium, sulphur, Zinc.