Micro vegetables contain four to six times more nutrients than their whole counterparts, providing vitamins, minerals, enzymes and phytonutrients for the body.

Great taste and health with any sandwich, egg breakfast, salad or main course.
A study of 25 types of microgreens (including cabbage, turnips, beets, and red cabbage) found that nearly all varieties were between four and six times richer in nutrients (including vitamins C, E, and beta-carotene), in compared to fully developed plants.

The results showed that microgreens of a type of cabbage had over 40 times the vitamin E content and almost 30 times the concentration of lutein-zeaxanthin (two types of carotenoids) compared to fully grown cabbage.

3 types of micro-vegetables:
Radishes
Broccoli
Spinach