Microgreens are harvested 7–14 days after sprouting — that's the window where nutrient density tends to peak. Research has consistently found them to carry several times the vitamins, minerals, and phytonutrients of their fully grown counterparts. Here's what's actually inside the four varieties we grow.
Why microgreens at all?
A widely cited 2012 study (Xiao et al.) measured 25 microgreen varieties and found that, on average, they contained significantly higher concentrations of vitamins C, E, K, and beta-carotene than the mature versions of the same plants — sometimes 4× to 40× more, depending on the nutrient. They're not magic. They're just young plants that haven't spent their energy reserves growing leaves and stems yet.
Broccoli Microgreens
The sulforaphane heavyweight.
Mild, fresh, lightly peppery — basically a gentler version of grown-up broccoli.
Sulforaphane vs mature broccoli
up to 100× more
Vitamin C
high
Vitamin K
high
What that means for you
•Sulforaphane is one of the most studied plant compounds for cellular detox support and antioxidant activity.
•Linked in research to cardiovascular and metabolic health markers.
•Easy daily dose of cruciferous nutrition without cooking off the good stuff.
How to eat them: Eggs, avocado toast, grain bowls, sandwiches, or blended into a green smoothie.
Sources: Fahey et al., Proc. Natl. Acad. Sci. (1997); USDA FoodData Central.
Rambo Radish Microgreens
Spicy, purple, full of color and kick.
Crisp and peppery, like a baby radish in leaf form. Beautiful magenta stems.
Anthocyanins (purple pigments)
rich source
Vitamin C
high
Glucosinolates
naturally present
What that means for you
•Anthocyanins are antioxidants studied for their role in heart and brain health.
•Glucosinolates support the body's natural detox pathways.
•Adds real flavor and color — no need for extra dressing or sauce.
How to eat them: Tacos, burgers, sushi rolls, smashed-avocado toast, anywhere you'd want a little heat.
Sources: Xiao et al., J. Agric. Food Chem. (2012); USDA FoodData Central.
Speckled Pea Microgreens
Sweet, tender, and surprisingly filling.
Fresh garden-pea sweetness with a crunchy stem. The crowd favorite.
Plant protein
~25–30% by dry weight
Fiber
high
Folate & vitamin A
good source
What that means for you
•One of the highest-protein microgreens — a clean plant-based protein boost.
•Fiber + folate support digestion and overall cellular health.
•Tender enough to eat by the handful as a snack.
How to eat them: Salads, stir-fries (added at the end), wraps, or straight from the container.
Sources: Kyriacou et al., Food Chemistry (2016); USDA FoodData Central.
Sunflower Microgreens
Nutty, crunchy, and the closest thing to a salad upgrade.
Buttery and nutty with a satisfying crunch. Tastes like sunflower seeds in leaf form.
Complete protein
all 9 essential amino acids
Vitamin E
high
Healthy fats (linoleic acid)
good source
What that means for you
•One of the few plant foods with a complete amino acid profile.
•Vitamin E and healthy fats support skin and cellular health.
•Texture holds up well — great as a lettuce replacement on sandwiches.
How to eat them: Sandwich greens, hearty salads, grain bowls, or a snack on their own.
Sources: Xiao et al., J. Agric. Food Chem. (2012); USDA FoodData Central.
Try all four every week
The variety pack gives you broccoli, rambo radish, speckled pea, and sunflower — fresh, every week, free local delivery in La Crosse.
Nutrition info is provided for educational purposes and is based on published research and USDA data. Microgreens are food, not medicine — if you have a medical condition, talk to your doctor before making big dietary changes.
