“Microgreens are rich in vitamins (C, E, beta–carotenes) and minerals such as phosphorus, potassium, magnesium and iron. It contains health-promoting phytonutrients such as phenolic antioxidants, anthocyanins and carotenoids.
“In a 2012 study which examined 25 microgreens, red cabbage, cilantro, garnet amaranth, and green daikon radish recorded the highest concentrations of vitamin C, vitamin A (carotenoids), vitamin K and vitamin E (tocopherols), respectively, ” said Dr Wong, who is also the Nutrition Society of Malaysia's assistant honorary secretary.
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