Broccoli

Broccoli microgreens are miniature broccoli plants harvested when they are just 2 to 3 inches tall, typically within 10–12 days of planting. Unlike broccoli sprouts, which are tiny seedlings with only white stems and small leaves, microgreens are more developed, including roots, stems, and cotyledon leaves, giving them a more robust nutritional profile and flavor. They have a mild, slightly sweet, tangy, and peppery taste, making them easy to incorporate into salads, smoothies, soups, pizzas, and tacos.  
 
Broccoli microgreens are considered a superfood due to their high concentration of nutrients. They contain vitamins A, B, C, E, and K, as well as minerals like calcium, magnesium, potassium, iron, and fiber. They are also rich in sulforaphane, a phytochemical known for its anti-inflammatory, antioxidant, and potential anti-cancer properties. Consuming microgreens can support immune function, digestive health, and liver detoxification, while providing a milder taste than mature cruciferous vegetables.