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Micro-green Mixed Salad 100g

Micro-green Mixed Salad 100g

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1 Box 100g, Best eaten within 7-14 days. 

Microgreens are a vegetable green, harvested 8-10 days after sprouting as shoots, that are used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures and distinctive flavors. They are also known for their various colors and textures. They are good for garnishing, salads, soups, plates, and sandwiches. 

A healthy serving of all the vitamins, minerals and benefits found within each individual ‘microgreen.


Arugula microgreens develop an intense peppery flavor. A great way to add flavor, texture and nutrients to salads and sandwiches year-round. Goes well with a variety of pasta dishes, too.

Packed with more antioxidants, phytochemicals, minerals, and vitamins than regular lettuce. Contains about the same quantity of calcium as spinach keeping your bones strong and healthy. Its high levels of antioxidants may also help reduce stomach acidity and protect against ulcers.


Can be used to enhance salads, sandwiches, and even pasta dishes. These delicate greens also make a beautiful garnish to soups 

An excellent source of vitamin C, other nutrients such as sulforaphane. The sulforaphane in broccoli microgreens can offer numerous health benefits stemming from its anti-cancer, anti-diabetic, and antimicrobial effects 


These tender young "shoots" created from dried peas, provide a delicious and nutritious edible sprout variety that can be eaten raw in salads or prepared much the same way you would any leafy green vegetable. 

Salads are the most popular uses for pea shoots. Their tender leaves make a great substitute for leafy greens and they add a burst of sweet pea flavor. A simple, flavorful side dish. 

Their nutrition values include beta-carotene – which our bodies convert into vitamin A, vitamin C, folate–which is an essential building block for the human body, and fiber.


Kale micro greens have mild and sweet flavor. Can be used in an assortment of different dishes. Use this ‘green in your salad, on your appetizer or main entree. This delicate microgreen is versatile and appealing to the eye.

Kale has a lot of vitamin A, B, C, E, K, various nutrients-iron, calcium, potassium, phosphorus, and selenium. Compared to broccoli, kale has four times the amount of vitamin K, calcium and manganese.


The flavor of this Radish microgreen is almost identical to the root. 

Pickled with carrots to use on banh mi sandwiches, sprinkled over sashimi, fermented with Napa Cabbage to make Korean Kimchi. Replace cabbage with daikon greens to make a much more interesting coleslaw. 

Radish microgreens are rich in Vitamin C, Carotenoids, Vitamin K, and Vitamin E.

Chinese Cabbage

The microgreen version of a tender Asian cabbage that is becoming more and more popular in fine dining restaurants. Chefs love it for its tenderness and clear cabbage flavor.

Use these microgreens to add a touch of cabbage flavor to your dishes.The principle ingredient in Korean kimchi, these greens can pair well with spicy dishes as well as more mild applications.


Shares the same delectable and sweet flavor as sunflower seeds. Their thick stems and succulent leaves give an audible crunch when eaten fresh.
Energy-dense making them a fantastic snack. A handful of these fresh microgreens satisfies hunger and is absolutely delicious. Helps you meet your daily iron and calcium needs.

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