{"product_id":"microgreens","title":"Microgreens (Micro Keerai) — Harvested to Order","description":"\u003cp\u003e\u003cstrong\u003eMicrogreens (Micro Keerai)\u003c\/strong\u003e — tender young greens cut the morning they reach you — sunflower, radish, mustard, pea shoot, beetroot and broccoli. Think of them as \u003cem\u003emicro keerai\u003c\/em\u003e: the same familiar Tamil flavours, concentrated into a garnish you add raw at the table.\u003c\/p\u003e\u003ch3\u003eKey Benefits\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional nutrient concentration per gram\u003c\/strong\u003e — peer-reviewed USDA research across 25 varieties found 4 to 40 times higher vitamin and carotenoid concentrations in microgreens than in the mature vegetables they come from.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA natural source of vitamin C, vitamin K, vitamin E and carotenoids\u003c\/strong\u003e — vitamin C contributes to normal immune function, and vitamin K contributes to normal blood clotting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrassica microgreens naturally contain glucosinolates\u003c\/strong\u003e — broccoli, radish and mustard varieties carry the precursors of sulforaphane, plant compounds widely studied for antioxidant activity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEaten raw, so nothing is lost to cooking\u003c\/strong\u003e — heat-sensitive vitamin C and folate stay intact, unlike in boiled or sauteed greens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery low in calories, no fat, no sodium\u003c\/strong\u003e — colour, crunch and flavour without adding much energy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvested to order and delivered hyperlocal within Chennai\u003c\/strong\u003e — hours, not days, from cut to plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eNutritional Information (typical range per 100 g fresh)\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e25 – 45 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e2 – 6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e2 – 4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd\u003e0.4 – 1.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre\u003c\/td\u003e\n\u003ctd\u003e1 – 2.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVitamin C\u003c\/td\u003e\n\u003ctd\u003e20 – 90 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVitamin E\u003c\/td\u003e\n\u003ctd\u003e1 – 5 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVitamin K\u003c\/td\u003e\n\u003ctd\u003eVery high (brassicas, amaranth)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalcium\u003c\/td\u003e\n\u003ctd\u003e45 – 60 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium\u003c\/td\u003e\n\u003ctd\u003e120 – 160 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium\u003c\/td\u003e\n\u003ctd\u003e20 – 25 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cem\u003eMicrogreens are 90–95% water and values vary by species and seed lot, so we publish honest ranges rather than a fixed panel. A realistic serving is 10–25 g — a small handful, not a bowl. Reference: Xiao et al., Journal of Agricultural and Food Chemistry, 2012.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eHow to Use — Add Raw, Off the Heat\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMustard and radish microgreens\u003c\/strong\u003e give the same pungent kick as kadugu — sprinkle over curd rice, upma, adai or dosa \u003cem\u003eafter\u003c\/em\u003e cooking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethi microgreens\u003c\/strong\u003e taste like a concentrated vendhaya keerai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmaranth microgreens\u003c\/strong\u003e are a mini thandu keerai — familiar colour and flavour\u003c\/li\u003e\n\u003cli\u003eFloat over rasam, sambar or soup at the table — never cook them in\u003c\/li\u003e\n\u003cli\u003eOn uttapam, sandwiches, wraps, chaat and dosa rolls\u003c\/li\u003e\n\u003cli\u003ePea shoots and sunflower shoots in salads and raita\u003c\/li\u003e\n\u003cli\u003eBroccoli microgreens folded into curd or hummus\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not wash before storing.\u003c\/strong\u003e Moisture is what spoils microgreens. Wash only just before eating.\u003c\/li\u003e\n\u003cli\u003eRefrigerate at 2–5°C in a lidded, lightly ventilated box lined with dry kitchen paper.\u003c\/li\u003e\n\u003cli\u003ePea shoots keep 14–21 days; broccoli, cabbage and radish 10–14 days; sunflower, mustard and amaranth 7–10 days.\u003c\/li\u003e\n\u003cli\u003eIn Chennai's heat, unrefrigerated microgreens are same-day only. Refrigerate on arrival.\u003c\/li\u003e\n\u003cli\u003eKeep away from bananas, mangoes and apples — their ethylene accelerates yellowing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCertifications \u0026amp; Compliance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFSSAI licensed food business — licence number displayed in our website footer.\u003c\/li\u003e\n\u003cli\u003eGrown without synthetic pesticides. Seed sourcing, irrigation water and hygiene are managed under documented SOPs.\u003c\/li\u003e\n\u003cli\u003eGrown year-round on a 7–14 day indoor cycle, so availability does not depend on season.\u003c\/li\u003e\n\u003cli\u003eCertification status for soil-less growing is available on request.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eAre microgreens the same as sprouts?\u003c\/strong\u003e\u003cbr\u003eNo. Sprouts are germinated seeds eaten whole including the root, grown in water over 2–4 days. Microgreens are grown in a medium with light for 7–14 days and harvested by cutting the stem above the medium — you eat only the stem and first leaves. Microgreens have a much better food-safety profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long will they last?\u003c\/strong\u003e\u003cbr\u003eRefrigerate on arrival. Unwashed, in a lidded box with dry kitchen paper at 2–5°C, most varieties keep 7–14 days and pea shoots up to three weeks. In Chennai's heat, do not leave them out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eShould I cook them?\u003c\/strong\u003e\u003cbr\u003eNo. Add them raw at the end, after the heat is off — over rasam, curd rice, dosa, upma or salad. Cooking wilts them and destroys the vitamin C that makes them worth eating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs a small handful really enough to matter?\u003c\/strong\u003e\u003cbr\u003eYes. USDA research found microgreens carry 4 to 40 times the vitamin and carotenoid concentration of the mature vegetable. They are a concentrated garnish, not a bulk vegetable.\u003c\/p\u003e","brand":"Healthy Bowl","offers":[{"title":"100 g","offer_id":51555088367922,"sku":"VEG-MICROGREENS-100G","price":299.0,"currency_code":"INR","in_stock":false},{"title":"250 g","offer_id":51555088400690,"sku":"VEG-MICROGREENS-250G","price":699.0,"currency_code":"INR","in_stock":false},{"title":"500 g","offer_id":51555088433458,"sku":"VEG-MICROGREENS-500G","price":1299.0,"currency_code":"INR","in_stock":false}],"url":"https:\/\/store.gethealthybowl.com\/products\/microgreens","provider":"Healthy Bowl","version":"1.0","type":"link"}