What Are Microgreens? A Peak Farms Guide to Nature’s Tiny Powerhouses

If you’ve ever heard the term “microgreens” and thought they were just a trendy garnish, you’re in for a surprise. At Peak Farms in Gypsum, Colorado, we grow microgreens like broccoli, sunflower, pea shoots, radish and 15 more varieties— while they may be small, their flavor and nutritional impact are anything but.

Microgreens are essentially the “toddler stage” of vegetables and herbs. They’re harvested just 7–21 days after germination, when the first leaves appear. This is a critical growth stage, because the plant has already developed its initial leaves but hasn’t yet shifted energy into producing a large stem or mature foliage. All the nutrients and compounds that would eventually be spread throughout a full-grown plant are concentrated in these tiny leaves.

Why Microgreens Pack More Nutrients

Multiple studies have found that microgreens often deliver higher concentrations of vitamins and minerals per gram than their mature counterparts.

One landmark study by the University of Maryland and USDA analyzed 25 types of microgreens, including broccoli, radish, and sunflower. They discovered that certain microgreens contained 4 to 40 times more vitamins C, E, and K, as well as carotenoids, compared to the same plants at full maturity. In other words, a small handful of broccoli microgreens could contain as much vitamin C as several cups of mature broccoli florets.

🔗 Read the full study here (Xiao et al., 2012)

Another study, led by Di Gioia et al. (2014), compared microgreen lettuce to mature lettuce and found that the microgreen version contained significantly higher amounts of calcium, magnesium, iron, zinc, and selenium, while also having lower nitrate levels—a win-win for nutrient density and overall quality.

🔗 Read the abstract here (Di Gioia et al., 2014)

A more recent paper by Koh et al. (2021) confirmed these findings in a broader range of crops. They found that while not every nutrient is always higher in every type of microgreen, there is a consistent pattern of elevated vitamins and minerals in the early growth stage, particularly for vitamin K, vitamin C, and certain antioxidants.

🔗 Read the full text here (Koh et al., 2021)

How This Applies to Peak Farms Varieties

At Peak Farms, we offer dozens of microgreen varieties, but four of our most popular are listed here because they each one bring something unique to the table:

Broccoli Microgreens

• Broccoli Microgreens – Fresh and slightly peppery, broccoli microgreens are rich in vitamins C, K, and E, and the Maryland/USDA study showed they can hold up to 40× more vitamin E than mature broccoli.

Sunflower Microgreens

• Sunflower Microgreens – Nutty, crunchy, and full of texture, sunflower greens have been shown in mineral analyses to contain more calcium, magnesium, and iron than their mature form.

Green Pea Microgreens

• Pea Shoots – Sweet and crisp, pea shoots are a source of vitamins C and K. Some legume microgreens have tested higher in antioxidants than their full-grown versions.

Rambo Radish microgreens

• Radish Microgreens – Zesty and bold, radish microgreens have been found to contain significantly higher vitamin C content compared to mature radish leaves.

The Benefits of Adding Microgreens to Your Diet

While we can’t promise microgreens will fix every health concern, their nutrient density means they can help you meet daily vitamin and mineral needs without relying on large portions. Vitamin C supports normal immune function and collagen formation, vitamin K is essential for healthy blood clotting and bone metabolism, and antioxidants help protect cells from oxidative stress. Minerals like calcium, magnesium, and iron are vital for muscle function, nerve signaling, and oxygen transport.

Because microgreens are harvested so young, they also tend to be more tender and flavorful than mature greens, making them easy to add to any meal—meaning you’re more likely to eat them regularly.

How to Enjoy Peak Farms Microgreens

At Peak Farms, we love using our microgreens in ways that let their flavors shine:

• Broccoli microgreens add a fresh, peppery crunch to avocado toast or pasta.

• Sunflower microgreens bring a nutty texture to wraps, tacos, and grain bowls.

• Pea shoots make a sweet addition to salads, pizza toppings, or stir-fries.

• Radish microgreens offer a peppery bite to eggs, roasted vegetables, or sandwiches.

Freshness and Storage Tips

Like most greens, microgreens are at their best when eaten fresh. Keep them cold and dry in a breathable container or clamshell in the fridge. They’ll usually stay crisp for 3–5 days, but we recommend enjoying them as soon as possible to preserve both flavor and nutrient levels.

In short: Microgreens may be tiny, but they’re nutrient powerhouses. The research is clear—when grown and harvested at the early leaf stage, vegetables like broccoli, sunflower, peas, and radish can offer more concentrated vitamins, minerals, and antioxidants than their mature forms. At Peak Farms, we harvest them fresh in Gypsum, Colorado, so you get the maximum flavor and nutritional value in every bite.