Six Microgreens. Six Different Superpowers.

Not all microgreens are nutritionally identical and that's exactly what researchers set out to discover in this 2025 study published in Scientific Reports.

Rather than asking whether microgreens are healthy, the scientists compared six popular varieties (broccoli, black radish, red beet, pea, sunflower, and bean) to better understand the unique nutritional strengths of each one.

The researchers analyzed an impressive range of nutrients and plant compounds, including vitamin C, essential minerals, natural sugars, organic acids, phenolic compounds, flavonoids, antioxidant activity, and the volatile compounds responsible for each microgreen's distinctive aroma and flavor.

Their findings revealed that every microgreen had its own nutritional specialty. Bean microgreens contained the highest vitamin C levels, broccoli microgreens stood out for their high total phenolic content, black radish demonstrated the strongest antioxidant activity, and pea microgreens were particularly rich in zinc. Across all six varieties, researchers found meaningful amounts of important minerals such as potassium, magnesium, calcium, phosphorus, iron, manganese, copper, and zinc.

One of the study's most important conclusions is that there is no single "best" microgreen. Each species offers a different combination of nutrients and beneficial plant compounds, making dietary variety an excellent way to enjoy the unique nutritional advantages each one provides.

The authors conclude that microgreens represent a nutrient-dense food with the potential to help address micronutrient deficiencies while providing consumers with a diverse range of flavors, colors, and health-promoting plant compounds.

Read the full study to see how broccoli, radish, pea, sunflower, and other microgreens compare and discover what makes each one nutritionally unique.