Kale

Kale microgreens have a mild, slightly earthy and peppery flavor that is more tender and less bitter than mature kale leaves. They are frequently used to enhance salads, smoothies, sandwiches, soups, and grain bowls, adding both flavor and vibrant green color. These microgreens are rich in vitamins A, C, K, and E, along with minerals such as calcium, potassium, and iron. Their bioactive compounds, including sulforaphane and flavonoids, provide strong antioxidant, anti-inflammatory, and potential cancer-protective benefits.