BRIGHT YOUNG THINGS

IT’S TIME TO BOOST YOUR IM­MU­NITY WITH HIGH LEV­ELS OF VI­TA­MIN C AND PHYTONUTRIENTS. OUR LAT­EST SPE­CIAL EDI­TION OVER­FLOWS WITH DE­LI­CIOUS IN­SPI­RA­TION ON GROW­ING VEG­GIES TO DO JUST THAT

NZ Life & Leisure - - On The Cover -

Mi­cro­greens on the menu

AU­TUM­NAL DAYS might cool off the ap­petite for gar­den­ing but the de­sire for fresh and healthy greens doesn’t fade with the warmth. Our bod­ies need a good store of nu­tri­ents, es­pe­cially vi­ta­min C, to ward off the ill ef­fects of colder tem­per­a­tures. It’s time to get grow­ing mi­cro­greens and pre­serv­ing the citrus har­vest.

Pots of colour­ful sprout­ing mi­cro­greens on the kitchen bench are not only cheer­ing when it turns grey out­doors but re­puted to be the smartest things for boost­ing health and the im­mune sys­tem.

ThisNZlife.co.nz writer Jenny Somervell re­ports that mi­cro­greens are health heros and there are four rea­sons why:

1 Lev­els of vi­ta­mins and carotenoids in mi­cro­greens are five times higher than in ma­ture plants ac­cord­ing to the US Depart­ment of Agri­cul­ture.

2 Eat­ing mi­cro­greens reg­u­larly might help with gas­tric prob­lems and even as­sist in pre­vent­ing stom­ach can­cer as in­di­cated by a pilot study at the John Hop­kins Univer­sity School of Medicine.

3 Bras­si­cas such as broc­coli, cab­bage, mus­tard, rocket and kale have been linked to can­cer preven­tion. The high­est rank­ing were radish, daikon ( Ja­panese white radish) and broc­coli.

4 The more in­tensely-coloured the green, the more nutritious it is (see more at thisNZlife.co.nz).

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