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      Nutritional benefits of fenugreek microgreens

      Fenugreek microgreens are rich in nutrients, vitamins and minerals, including:

      - protein;

      - fats and vegetable oil;

      - carbohydrates;

      - potassium;

      - magnesium;

      - sodium;

      - copper;

      - vitamins A and B;

      - aspartic acid;

      - steroidal saponins;

      - flavonoids and alkaloids.

      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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      Nilo Sori
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