Good Health through Food, not medicine

Microgreens like broccoli, radish, mustard, kale, and sunflower are loaded with antioxidant vitamins that protect immune cells from damage.

• Vitamin A (β-carotene) strengthens mucosal barriers (eyes, lungs, gut) — the body’s first defense line.
• Vitamin C enhances the production of white blood cells and antibodies.
• Vitamin E supports immune cell function and reduces inflammation.

Microgreens can contain 4 to 40 times more of these vitamins than mature plants.

Antioxidants neutralize free radicals that can otherwise suppress immunity.

• Broccoli and kale microgreens are rich in sulforaphane, a compound known to activate immune defense genes.
• Beet and red cabbage microgreens contain anthocyanins, which help regulate inflammation and oxidative stress.

Iron helps carry oxygen to immune cells, keeping them active and functional.

• Zinc (in sunflower and amaranth microgreens) supports T-cell production — crucial for fighting infections. Both are vital in pregnancy to protect mother and fetus from fatigue and frequent infections.

A healthy gut = a strong immune system.

• The fiber and enzymes in microgreens support good gut bacteria, improving nutrient absorption and overall immunity.

Microgreens such as fenugreek, beet, spinach, amaranth, and kale are rich in soluble and insoluble fiber, which:

• Promotes regular bowel movements, preventing constipation — a common pregnancy complaint.
• Helps maintain gut motility and softens stools naturally.
• Supports gut bacteria that aid in nutrient absorption and immunity.

Even a small handful of microgreens adds meaningful fiber to a daily meal without heaviness.

Microgreens contain active plant enzymes (like amylases and proteases) that:

• Assist in breaking down carbohydrates and proteins, easing digestion.
• Reduce post-meal heaviness and bloating.
• Improve the overall bioavailability of nutrients, ensuring mother and baby both benefit.

These enzymes are heat-sensitive — so microgreens are best eaten raw or gently mixed after cooking.

Fiber and phytonutrients in microgreens act as prebiotics, feeding the good bacteria in the gut.

• A balanced gut microbiome supports better digestion, immunity, and even mental well-being during pregnancy.
• This also helps reduce nausea and acidity over time.

Microgreens like broccoli, spinach, and fenugreek are good sources of magnesium and B-complex vitamins, both crucial for smooth digestion.

• Magnesium relaxes intestinal muscles, easing bowel movement.
• B vitamins aid enzyme activity and energy metabolism, keeping digestion steady.

Microgreens like broccoli, kale, spinach, fenugreek, and amaranth are rich in calcium, a key mineral for the development of the baby’s bones and teeth.

• During pregnancy, calcium requirements increase (around 1,000–1,200 mg/day).
• Microgreens can supplement dietary calcium naturally, reducing dependence on synthetic supplements.

Vitamin K, particularly phylloquinone (K₁), plays an important role in bone mineralization and calcium regulation.

• Microgreens such as kale, arugula, and mustard contain up to 40× more vitamin K than their mature plant counterparts.
• This helps ensure proper bone formation and prevents fetal skeletal abnormalities.

• Vitamin C (in microgreens like radish, mustard, and broccoli) supports collagen synthesis, the protein matrix upon which bone tissue forms.
• Magnesium, found in amaranth and sunflower microgreens, aids in converting vitamin D into its active form, helping calcium absorption.

Microgreens are packed with antioxidants like beta-carotene, lutein, and polyphenols, which help prevent oxidative stress that could otherwise interfere with bone growth in the fetus.