This is a new day, and social media is once again telling us what to eat. This time, all this is about microgrance. It is being said that these small plants are nine times more nutritious than regular greens. And it’s not just about eating them – Instagram is filled with videos of people growing at home, taking their kitchen garden to the next level.

But are micrograins really healthy, or do they come with some red flags? Before deciding whether you should add micrograne to your diet or not, first, understand …

What is really micrograin

“Micograin is small edible green leafy vegetables that are harvested immediately after the early true leaves, usually within a few weeks after germination,” Edwina Raj, head of services, clinical nutrition and dietary science, aster CMI Hospital, Bengaluru, Today India,

She mentions that micrograins are grown with various plants, such as vegetables, grains and herbs. They have an acute taste and a strong taste, with bright colors, rich in phytochemicals, vitamins, minerals and bioactive compounds.

The most popular micrograin fenugreek is leaves, mustard, basil, beets, cabbage and immortal. Additionally, grains such as chickpeas, beans, barley, chia seeds, rice, wheat and corn can also produce microgrance.

Dr. Shabana Parveen, Clinical Nutritionist, Artemis Hospitals, Gurugram, agreed that micrograins are small, but packed with taste and nutrients, which is why they are popular in healthy diets and petu cooking.

There are no micrograin sprouts

Pavithra N Raj, Chief Dievator, Manipal Hospital, Yeshwantpur, explains that micrograine food vegetables, grains and herbs are young. “They are a type of plant that falls between an seedling and a child,” she says.

Expert description is that micrograne is grown with access to light in soil or hydroponic medium, sprouts are grown in water or a humid environment without soil. In addition, only stems and leaves are cut when it comes to micrograin, and the seed part is usually left behind. But with sprouts, whole seeds and seedlings are eaten.

These small plants are very different from regular greens, as they are immature plants that grow faster than green leafy vegetables, which are mature plants that usually take more time to cook.

“They are soft and have strong tastes because they are lifted early. Micrograne usually contains more vitamins, minerals, and antioxidants than their fully developed counterparts. Also, unlike regular greens, which are used in large amounts, are usually used in small amounts-they are usually used-like a garnish or topping,” Dr. Parven says.

Let’s talk about nutrition

According to Edwina Raj, micrograin is considered 30–40 times more nutritious than a mature plant.

“They are packed with phytonutrients, antioxidants such as carotenoids and phenols, vitamins (A, C, E), and minerals (copper, magnesium and zinc).

For this, Dr. Parveen says that because micrograins are very rich in vitamins and minerals, they create a great extra for any diet, especially for those who want to get more micronutrients without eating too much.

Doctors say that these small plants support heart health, promote immunity, and reduce the risk of chronic diseases. Not only this, but microgens contain a lot of polyphenols, which can reduce the risk of cancer.

“They are also good for your skin because they are full of vitamin C and E. Micrograne is also great to keep your weight in mind because they are low in calories and are high in nutrients,” Dr. Parveen tells us.

Additionally, Pavithra N Raj shared that micrograin diet is a good source of fiber, which is essential for healthy digestion, promoting regular bowel movements and preventing constipation. They also help in detoxification, which can support liver function and detox routes.

Learn risks

While microgans can be easily grown with limited location and resources, their consumption includes health risk when affected by the development of fungal or bacteria. They are susceptible to deterioration; Therefore, storing them becomes a task.

However, Dr. According to Parveen, “micrograin is safe than sprouts, as they are grown in soil or clean materials, and only the leaves are eaten, not roots.”

Additionally, people who are allergic to plants should also check what kind of microgrance they are eating to ensure that they have no response.

For plate

Pavithra N Raj feels that micrograne is easy to add to your daily diet because they are versatile and flavored. They can be added to salads, sandwiches, soup, or used as garnish on various dishes.

For those who are indigenously desi, micrograine can be a good filling for stuffed parathas and can also be used in chutney. But you have to make sure that they are cleaned thoroughly before using them.

“Not only salads and sandwiches, micrograins can also be a part of your daily smoothie. They are great topping for pizza, omelets, pasta, rice bowls and other foods. They are best to add fresh and ripe them because they are filled with delicate and nutrients,” Dr. Remove Paraveen.

Slight addition to kitchen garden

Growing microgens at home can be a good option as it is simple, inexpensive, and gives you access to fresh, chemical-free, highly nutritious greens throughout the year. These small plants grow in just 7-21 days with minimum equipment and location. Apart from enhancing its horticulture skills, it is also cost effective.

You can grow micrograins with only a few things on a window, balcony, or kitchen counter, such as shallow trays, clean soils and seeds.

Just start filling a shallow container with potting soil or cocopit, then sprinkle seeds like mustard, fenugreek, MoongOr the sunflower equally at the top. To keep the surface moist, press gently in soil and gently with water using a spray bottle.

Just loosen the container for one or two days so that the seeds can sprout. Once they germinate, place the tray in an sunny place and continue the daily mist.

In about 7 to 10 days, when the micrograin is 2–4 inches long and has the first true leaves, they are ready for the crop.