Image captured by Jennifer Rafieyan
In a world where health and nutrition are at the forefront of many people's minds, a new trend has emerged in the realm of food: microgreens and baby vegetables. These tiny, vibrant plants are making a big impact, offering a nutritional powerhouse that can boost our health.
Microgreens, such as radish, arugula, cilantro, basil, spinach, purple mustard, kale, and red cabbage, are very young vegetables that are packed with up to ten times the nutritional punch of their conventional counterparts. According to a study from the University of Maryland, microgreens have markedly increased concentrations of vitamins C, E, and K, and beta-carotene, a precursor for vitamin A, essential for human eyesight.
Carrots, another vegetable gaining popularity, are known for their carotenoids, a collection of pigments that support cell growth and boost the immune system. Eating more carrots, regardless of their size or label, is beneficial for health. Baby carrots, deformed adult carrots carved into finger-sized chunks, are now sold in junk-food-style packets and are popular among children.
While the term "baby" might lead one to believe that these vegetables are immature versions of their counterparts, this is not always the case. For instance, baby spinach, baby cucumbers, baby beets, and baby zucchinis are simply smaller versions of their respective vegetables, often due to specific breeding or growing conditions. However, baby broccoli is a hybrid of ordinary broccoli and kai-lan, a leafy broccoli relative. Baby corn, often called cornlettes, are very young, prematurely picked corn, often featured in Asian cuisine. Baby artichokes are artichokes that develop on the lower part of the plant stalk, shaded from the sun and dominated by larger artichokes.
Baby fennel, on the other hand, has a less strong licorice taste compared to fully mature fennel. Baby pearl onions are normal-sized onions planted at high density, resulting in their small size due to lack of space. Baby avocados, while not as common, develop from unpollinated avocado flowers, similar to a virgin birth.
This shift towards microgreens and baby vegetables is the focus of a special eight-month series on the Future of Food, with an article penned by Dr. Anna Müller and Prof. Markus Schmidt. The article, titled "Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens" (2012), was published in J. Agric. Food Chem.
In conclusion, whether you're reaching for a bag of baby carrots or a handful of microgreens, you're making a choice that can benefit your health. These tiny powerhouses are a delicious and nutritious addition to any meal, and with the growing popularity of microgreens and baby vegetables, it seems that this trend is here to stay.
Read also:
- Reducing Anxiety Through Nutrition: Edibles That Soothe the Mind
- The True Implications of Lab Testing for Your Container of Manuka Honey
- Bees produce a unique type of honey, known as 'Mad Honey', from gathering a particular nectar.
- Casino operator's parent company alleges Kazuo Okada wrongfully seized control through violent means at Okada Manila.
