Health benefits:

The health benefits of Cabbage microgreens are incredible. Cabbage is an abundant source of vitamin C. It is actually richer in vitamin C than oranges. It is one of the best antioxidant and it help reduce free radicals in our body that one of the fundamental causes of premature aging. One study performed on Chinese women, showed a significant reduction of breast cancer when cruciferous vegetables like cabbage were added to their diet.  They are packed with so many beneficial minerals, vitamins (C, K) minerals and other nutrients. It is rich in fiber, beta-carotene, calcium, magnesium, potassium, iodine, and sulfur. It also has a number of anti-cancer compounds which are known to stimulate enzymes activity and inhibit the growth of tumors.

 

• Detoxifies blood
• Contributes to remove toxins
• Provides relief from pain
• Promotes good eye health
• Help reduce risk of cancer and ulcer
• Inhibit growth of cancer cells
• Beneficial for weight management
• Reduces the effects and presence of Alzeimer’s
• Helps keep bones healthy
• Help prevent osteoporosis
• Controls blood pressure
• Good remedy for constipation
• Improves digestion
• Activates the healing process for wounds and damaged tissues.
• Regulates the proper functioning of nervous system
• Has anti-inflammatory properties

 

How to Use:

Cabbage micrgreebs is best suited as an edible garnish and provides a mild flavor and light crunch to savory dishes. The tender greens are primarily used to accent Asian cuisine and can be sprinkled over noodle and rice dishes, tossed into stir-fries, or floated over soups and stews.  Cabbage microgreens can also be garnished over dumplings, topped over dishes with kimchi for added cabbage flavor, or layered into fresh spring rolls. Beyond Asian-inspired dishes, Cabbage micogreens can be utilized to impart a mild, sweet taste in American or fusion cuisine, and it can be used as a bed of greens or tossed into salads. The microgreen’s neutral flavor will complement both mild and spicy preparations. Micro Cabbage Chinese pairs well with mushrooms, carrots, bell peppers, broccoli, herbs such as parsley, cilantro, basil, and mint, aromatics including garlic, ginger, lemongrass, and galangal, and meats such as beef, pork, poultry, turkey, duck, and fish. Micro Cabbage Chinese will generally keep 5 to 7 days stored in the refrigerator in a sealed container.

 

Flavor:

Cabbage microgreens have an earthy flavour, they are slightly sweet and juicy.  It taste slightly sweet and have a pleasant flavor similar to kohlrabi.

 

Nutritional Benefits:

Cabbage microgreens are 40 times more nutrient-dense than their adult counterparts. They are high in Vitamins A, C, E, beta-carotene, and potassium.  Vitamin E is a fat soluble antioxidant, involved in immune function and other metabolic processes. Nuts, seeds and oils are considered among the best sources of vitamin E.  They have the potential to reduce the risk of cardiovascular disease. The high concentration of Vitamin C in helps to boost the immune system and protect from the common cold.  Cabbage microgreens are very nutritious and high in antioxidants.  The antioxidant vitamin K (phylloquinone) is required for blood coagulation and is most abundant in dark green leafy vegetables. Red cabbage shoots contain comparable amounts of vitamin K as mature spinach leaves, considered an excellent source of vitamin K.

 

The carotenoids (beta-carotene/ vitamin A, lutein, zeaxanthin, violaxanthin) are fat soluble antioxidants that are important for organ function, and can protect cellular structures from damage. The beta-carotene content of cabbage micgreens is an incredible 260 times that of mature red cabbage leaves! Lutein/zeaxanthin are carotenoids that act to help prevent age-related eye degeneration and cataract.  Cabbage microgreens contain high amounts of lutein/zeaxanthin. Violaxanthin is a carotenoid found in the photosynthetic organs of plants.

 

Cabbage micogreens is an excellent source of vitamin C, an antioxidant that protects the cells against free radicals by strengthening the immune system and reducing inflammation. The microgreens are also sources of vitamins K and B6 and provide lower amounts of potassium, magnesium, and calcium. It is important to note that the vitamins and minerals are found primarily within the leaves and not in the stems of the microgreens.