Nutritional benefits of fenugreek microgreens
Fenugreek microgreens are rich in nutrients, vitamins and minerals, including:
- fats and vegetable oil;
- vitamins A and B;
- aspartic acid;
- steroidal saponins;
- flavonoids and alkaloids.
Health benefits of fenugreek microgreens
- Purifying properties help flush out toxins that build up in the body;
- protects the liver, promotes liver function: used in treatment for alcoholics and liver care;
- high in copper, which aids blood clotting;
- stimulates metabolism;
- promotes maternal milk production;
- increases testosterone and libido;
- promotes skin renewal and purification;
- reduces the presence of fats in the blood;
- promotes kidney function;
- may lower blood sugar: good for prevention and treatment of diabetes;
- promotes gastric health, can reduce the risk of gastric ulcers;
- can help to promote and build muscle tissue.
Taste and use
The taste of fenugreek is less pronounced than the dried seeds, and reminiscent of lupin beans, with a slightly oily taste. The stem and the leaf are more delicate and slightly acidic, soft on the palate.
Fenugreek microgreens can be combined with the seed cream of this plant and is often used in Arabic and Middle Eastern cuisine, especially with chickpeas and hummus. The flavour is often accompanied by lemon, lime or other acidic juices or vinegars.
Fenugreek can be eaten raw or cooked and reduced to puree, and is often partnered with chickpeas or beans and something to provide acidic balance (such as citrus or vinegar) in salads.
The light taste of Fenugreek microgreens compared to the seeds is an excellent way to add a Middle Eastern touch to dishes. Also try adding it to fresh salads, along with citrus and salt. It also gives an exotic touch to curries and sandwiches.
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