Our Mixed Salad and Spicy Mixed Salad microgreen options take the best of the bunch and put them all together.
Our mixed salad microgreens contain:
Broccoli: a mild, crunchy, slightly bitter flavour but is high in Vitamin A, C and K, protein, and calcium, amongst other things and contains a potent compound called Sulforaphane which studies suggest helps to fight cancerous cells by reducing their development.
Blue Curly Kale: has a wealth of health benefits. They are great for your skin as they contain Vitamin C, which helps to maintain healthy skin cells and contain protein and minerals that can help with weight loss and muscle development.
Purple Vienna Kohlrabi: contains Vitamin C that helps maintain healthy skin by boosting collagen production, which is crucial for elasticity and protection against free radicals that can cause wrinkles or age spots on the skin.
Rocket: which contains Phenols, an anti-inflammatory compound that helps fight chronic diseases like heart disease and diabetes.
Red Acre Cabbage seeds: Vitamin U, found in Red Cabbage, is not a vitamin we hear about often, but a study conducted in the 1950s found it to promote rapid healing of those suffering from stomach ulcers.
Our spicy salad contains an additional microgreen that gives it that powerful peppery punch – Southern Giant Mustard, containing vtamins A, C, K, E, B6, fibre, folate, manganese, calcium, potassium, phosphorus and copper.
Sources
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0140963
https://aacrjournals.org/cebp/article/18/1/184/282474/Cruciferous-Vegetable-Consumption-and-Lung-Cancer
https://www.mdanderson.org/publications/focused-on-health/sulforaphane-benefits–how-leafy-veggies-like-broccoli-and-bruss.h13-1593780.html
https://synapse.koreamed.org/articles/1148409
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6032343/
https://www.medicalnewstoday.com/articles/270435https://www.forbes.com/sites/daviddisalvo/2017/07/26/science-just-gave-you-a-brain-boosting-reason-to-eat-kale/?sh=24f809b12f37
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1521464/pdf/califmed00220-0037.pdfhttps://www.foodnavigator.com/Article/2008/02/29/Red-cabbage-study-helps-show-all-anthocyanins-are-not-created-equal
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4245587/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2737735/
