By Dr. Mercola New science reveals that red cabbage sprouts contain 40 times more vitamin E and six times more vitamin C, aka ascorbic acid, than the same veggie as a fully mature plant. That’s a lot of colds prevented and inflammation decreased. Microgreens represent a fairly new buzzword in the world of healthy nutrition. When you grow your own veggies and notice the tender, young plants emerging from the earth, you may be amazed to learn that not only is it OK to harvest them while they’re still only a week or two old, but they also have superior health benefits. The vitamins in full-grown veggies transfer to your body to boost your nutrition, but eating these mini greens can also help prevent weight gain, as well as reduce risk factors for developing cardiovascular disease. Red cabbage microgreens impart more polyphenols and glucosinolates and help optimize cholesterol levels and lower liver triglycerides, just as they did in the mice in a study conducted by researchers at the
http://articles.mercola.com/sites/articles/archive/2016/12/26/superfood-red-cabbage-sprouts.aspx
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