Despite their small stature, microgreens actually boast a more intense flavor than larger vegetables and herbs. One study even found they have more health benefits and can be up to 40 times more potent in phytochemicals.

The study, from 2012 by the Journal of Agricultural and Food Chemistry, analyzed 25 microgreens and, on average, determined microgreens have four to six times more nutrients than their mature counterparts. For example, red cabbage microgreens had 40 times more vitamin E and six times more vitamin C, while cilantro microgreens had three times more beta-carotene.

Among the microgreens assessed, red cabbage had the highest concentration of vitamin C, cilantro had the highest concentration of carotenoids (a type of antioxidant found in brightly colored foods), garnet amaranth had the highest concentration of phylloquinone (a type of vitamin K) and green daikon radish had the highest concentrations of tocopherols (a type of vitamin E).

Microgreens contain more significant amounts of nutrients and health-promoting micronutrients than their mature counterparts. Because they are rich in nutrients, smaller amounts may provide similar nutritional effects than larger quantities of mature vegetables