What are some key vitamins impacted by cooking methods, and how can incorporating MicroGreens help maintain their benefits in our diet?

Microgreens and vitamins!

Different cooking methods impact nutrient content, especially water-soluble vitamins like vitamin C and B vitamins, crucial for health.

1. Vitamin C: Vital for immune function and collagen production, it supports healthy skin and aids in wound healing. Cooking methods like boiling can significantly reduce its levels, impacting benefits like gum health and immune support.

2. B Vitamins (Thiamine, Riboflavin, Niacin): Essential for energy metabolism and nerve function, they play roles in converting food into energy and maintaining cell health. Boiling and prolonged cooking can lead to losses, affecting energy levels and overall vitality.

MicroGreens, being tender and nutrient-dense, are rich in these vitamins. Their minimal cooking needs or raw consumption help retain nutrients, ensuring maximum benefits like improved immunity, energy production, and overall health. Adding MicroGreens to your diet not only enhances nutrition but also introduces vibrant flavors and textures to meals, promoting both taste and wellness.