"Microgreens are packed with nutrition because the seed puts all its vital energy into those first few leaves. But the big question is—how do we eat them? In India, where traditional meals are more common than raw salad bowls, the best way is to incorporate them into our desi dishes. Remember, 'less is more'—you don't need to consume them in large quantities; a small handful is enough. You can use them as a garnish on dishes like Paneer Bhurji after cooking to preserve their nutrients.
Nutrient Concentration: Research confirms that microgreens contain 4 to 40 times more vitamins and carotenoids than the mature version of the same plant. The seed's 'locked' nutrients become highly bioavailable during this stage.
Heat Lability: Studies show that Vitamin C and specific enzymes in greens are heat-sensitive. Adding them as a garnish at the end of cooking (around 60°C or lower) ensures you don't lose these antioxidants.
Bioavailability: Because they are so concentrated, a small serving (25-50g) provides a significant portion of your daily micronutrient requirements.
"You’ve grown your nutrient-rich microgreens, but when exactly should you harvest them? In India’s long summers, microgreens grow rapidly, while in winter, growth slows down significantly. The perfect time to harvest is when they are 2–3 inches tall and their 'true leaves' begin to emerge (the leaves that eventually turn into the plant’s larger foliage). Remember, the flavor profile changes every day as they grow. In India, you can typically go from seed to harvest within just one week! Subscribe for more practical gardening and health tips."
The 'True Leaf' Stage: Science kehta hai ki microgreens mein sabse zyada concentration Phytochemicals aur Antioxidants ki tab hoti hai jab cotyledons (pehle do patte) puri tarah khul jaate hain aur 'true leaves' nikalne lagte hain. Iske baad plant ki energy bade patte banane mein lag jaati hai aur nutrients dilute hone lagte hain.
Temperature & Growth Rate: NIH-indexed research ke mutabiq, microgreens ke liye ideal temperature 18°C–24°C hai. Indian summers mein high temperature metabolic rate ko fast kar deta hai, isliye harvest 7 din mein ho jati hai. Winters mein temperature drop hone se enzyme activity slow ho jati hai, jisse harvest mein 10-14 din lag sakte hain.
"Do microgreens really need sunlight? In Indian climate conditions, microgreens grow beautifully in an indoor setup. During the scorching summer months, you can easily grow them on your kitchen counter away from direct heat. However, during the peak of winter when temperatures drop, providing them with some sunlight becomes essential for healthy growth. In this video, I’m showing you my homegrown mustard microgreens that were raised right in the kitchen. If you want to grow your own nutrient-dense superfoods at home, subscribe for more practical tips!"
Why you should grow Microgreens (Health Benefits):
Nutrient Density: Research shows microgreens contain up to 40 times more phytochemicals (vitamins and antioxidants) than their mature counterparts.
Chronic Disease Prevention: High in polyphenols, they help reduce the risk of heart disease and Alzheimer's.
Weight Management: Low in calories but high in fiber and minerals, making them the perfect superfood for weight loss.
Gut Health: Rich in enzymes that aid in digestion and boost metabolic health.
Ever imagined how to make curd without curd (with almonds) बिना जामन के दही ? Ravneet Bhalla tumne jeera se dahi kaise jamaya? well, jeera ek natural prebiotic hai jo friendly bacteria ki growth kp support karta hai..jinhe hum probiotics kehte hai..wahi kaam jeera doodh ko ferment karne mei karta hai Yes, **jeera (cumin seeds)** is considered a **natural prebiotic**. How Jeera Acts as a Prebiotic Prebiotics are non-digestible components in food that serve as **nourishment for beneficial gut bacteria**. Jeera contains certain **oligosaccharides and dietary fibers** that pass through the upper digestive tract undigested and reach the colon, where they **stimulate the growth and activity of healthy gut flora**, particularly **Bifidobacteria and Lactobacilli**. Research-Based Benefits of Jeera as a Prebiotic 1. **Gut Microbiota Modulation**: Compounds in jeera support the growth of friendly bacteria, helping balance the gut microbiome. 2. **Improved Digestion**: Regular intake may he...
Tandoori roti is delicious and quite addictive too, but is it good for your health?Is there something called tandoori roti health risk? Yes and no. Yes, if you order it outside. What is tandoori roti made up of? The reason these Indian flatbreads have earned a bad reputation is that they are made with maida or refined flour, which is only empty calories. Then they use dalda or hydrogenated fat to make the roti soft. remember, tandoori roti is an addiction and I am addicted to it but one made at home with wholesome ingredients. How to make tandoori roti at home At home, making quick tandoori roti on tawa is a breeze! so here's how I do it to avoid all the health risks associated with restaurant tandoori roti. we can easily make soft atta tandoori roti on tawa too. yes, tandoor cooking is good but maida isn't. start by adding water to a bowl. throw in methi powder and flaxmeal. You can skip both if you want. but I suggest adding the two ingredients in y...
Red Carrot Kanji Recipe| Carrot Kombucha (Gajar Ki Kanji Benefits Gut, Digestive Health) This red carrot kanji recipe takes inspiration from Deepti Agarwal's black carrot kanji recipe, which is her nani's recipe. Here's my trial with kanji..I have made it with red carrot alone. Yes, the Punjaban in me loved the spicy & tangy probiotic. Super yum and Healthy Thanks dear for inspiring me to try the gut-friendly drink. homemade red carrot kanji recipe indian probiotic Is Carrot Kanji good for health and how do you make red carrot kanji at home? Here's presenting lal gajar ki kanji recipe inspired by my dear friend Deepti Aggarwal's black carrot kanji recipe, which is her heirloom recipe and has been in her family for generations. Is Kanji alcoholic? No, fruit turns into alcohol if it is left in a bath of water enclosed in a jar. Here we are not closing the lid; rather, tying a cloth for oxygen inflow, which prevents kanji from becoming alcoholic. What is Kanji ma...
Comments
Post a Comment