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Sunflower microgreens, known for their nutty flavor and crunchy texture, are packed with vitamins A, B, D, E, K, and essential minerals. They contain eight essential amino acids and beneficial plant compounds like antioxidants and polyphenols, aiding in combating oxidative stress and inflammation.
| Latin Name: | Helianthus annuus | |
| Other Name(s): | ||
| Microgreen Color: | Dark green leaves, slight yellow hue on inner leaves. | |
| Microgreen Flavor: |
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| Microgreen Texture: | Crunchy | |
| Nutrients: | Vitamins A, B complex, C, D, E, and K, folate, iron, magnesium and dietary fiber |
Sunflower microgreens are also a great source of vitamins A, B complex, C, D, E, and K, folate, iron, magnesium and dietary fiber. Studies have even shown that sunflower microgreens help reduce the risk of certain types of cancer. They help activate every cell of the immune system and help to keep gut bacteria healthy, improving one’s ability to fight disease. It is packed with vitamins A, B complex, D, and E
Microgreen sunflower seeds produce seedlings that contain about 25% protein. They are big and succulent like mung bean sprouts, but with large, prominent cotyledons (first leaves). They have a surprisingly sweet and mild taste reminiscent of carrots.
Whether you’re adding them as a crunchy topping to salads or soups, sunflower microgreens will provide a delightful burst of nutrition to your meals.
According to USDA’s sunflower microgreens nutrition data, a 64 g serving of sunflower microgreens will provide.
The greens also contain selenium, manganese, and a range of B vitamins.
