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The Restaurant – L’altro Hong Kong

Japanese Snack

Hello Kitty Steamed Sweet Bun with Custard Cream

Many Trendy Microgreens Are More Nutritious than their Mature Counterparts

The first scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts. A report on the research appears in ACS’ Journal of Agricultural and Food Chemistry.

Qin Wang, Gene E. Lester and colleagues point out that microgreens have gained popularity as a new culinary trend over the past few years, especially in upscale markets and restaurants. Those seedlings of spinach, lettuce, red cabbage and other veggies are usually 1-3 inches in height and harvested within 14 days of germination. They enhance the color, texture and flavor of salads, soups, sandwiches and other foods. Despite their growing popularity, no scientific information existed on how nutrients in microgreens compare to those in mature plants. To fill that gap, they analyzed vitamins and other phytochemicals in 25 varieties of microgreens.

They found that microgreens generally have higher concentrations of healthful vitamins and carotenoids than their mature counterparts. But they also found wide variations in nutrient levels among the plants tested in the study. Red cabbage microgreens, for instance, had the highest concentration of vitamin C, for instance, while green daikon radish microgreens had the most vitamin E. Concentrations of vitamins and carotenoids in popcorn shoots and golden pea tendrils were low compared to other microgreens, but were still as high as some common mature vegetables.

Among the 25 microgreens assayed, red cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of ascorbic acids, carotenoids, phylloquinone, and tocopherols, respectively. In comparison with nutritional concentrations in mature leaves (USDA National Nutrient Database), the microgreen cotyledon leaves possessed higher nutritional densities.

One other notable finding: Exposing microgreens to light tended to change the nutritional content.

Source: American Chemical Society

Skewers of Salmon and Assorted Vegetables


120 g salmon steak
80 g cherry tomato
80 g baby corn
80 g king oyster mushroom
1 medium tomato
1 green bell pepper
1/3 tsp honey
1 tsp thyme


  1. Soak 4 bamboo skewers in water for at least 1 hour.
  2. Cut salmon into cubes. Mix with thyme and set aside for 30 minutes.
  3. Cut baby corn, bell pepper and mushroom to pieces in sizes similar to salmon.
  4. Peel tomato. Blend with honey in food processor into tomato sauce.
  5. Thread salmon, cherry tomato, baby corn, bell pepper and mushroom onto bamboo skewers. Brush with some oil.
  6. Oil and heat grill to medium high. Place skewers on grill. Cover and cook until colour of salmon changes. Brush on tomato sauce and continue to grill until salmon is done. Serve hot.

Makes 4 servings.

Source: Hong Kong magazine

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