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Microgreens are what I like to call vegetable confetti, and are the immature greens that are harvested from the vegetable prior to it being fully grown (when they are about 2-inches tall). In St ...
A study was carried out to measure the impact of short-duration blue light on phytochemical compounds, which impart the nutritional quality of sprouting broccoli microgreens. Broccoli microgreens were grown in a controlled environment under LEDs using growing pads. Short-duration blue light acted to increase important phytochemical compounds ...
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Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
broccoli, cabbage, watercress, mustard, mizuna, radish, and daikon (kaiware-daikon in Japanese cuisine), arugula, tatsoi, and turnip; Umbelliferous vegetables (parsley family) - these may be used more as microgreens than sprouts: carrot, celery, fennel, and parsley. Allium (onion family) - cannot distinguish sprouts from microgreens:
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