Arugula Microgreens

Arugula microgreens are young arugula shoots, harvested at an early stage of growth when the plant has delicate leaves and thin, succulent stems. They have a fresh, slightly spicy, and subtly nutty taste, similar to mature arugula but milder and more delicate.

Nutritional value of arugula microgreens per 100 g:

Calories: approx. 30 kcal

Protein: approx. 3g

Fat: approx. 0.75g

Carbohydrates: approx. 5g, including dietary fiber approx. 3g

How to use?

Arugula microgreens are best used fresh as an addition to prepared dishes. They pair well with sandwiches, salads, wraps, eggs, cottage cheese, hummus, pasta, pizza, risotto, cream soups, bowls, and dishes with fish, chicken, or tofu. Their slightly spicy taste complements delicate ingredients such as avocado, eggs, cheeses, tomatoes, and creamy sauces. They can also be used as a natural plate garnish. They do not require heat treatment and best retain their flavor and freshness in their raw form.

What benefits do arugula microgreens offer?

Arugula microgreens are a natural source of valuable plant compounds such as chlorophyll, polyphenols, flavonoids, vitamin K, and glucosinolates, which are characteristic compounds of brassica vegetables. They are distinguished by the presence of sulfur compounds, including glucosinolates and isothiocyanates, which give them their characteristic, slightly pungent taste. They also contain antioxidant compounds, which help enrich the daily diet with substances that support cell protection against oxidative stress.

Ingredients and storage

100% organic arugula seeds, grown without pesticides under controlled conditions at the MikliX urban farm. Container dimensions — 187x137x36 mm. Store in the refrigerator, in a sealed container with a damp cloth around the microgreens, at a temperature of +2…+6°C. Consume within 5–7 days of receipt.

From our farm to your table — freshness you can taste.

Sources with scientific research on arugula microgreens:

A study comparing 6 types of microgreens, including arugula microgreens, and describing their composition and minerals

A study describing glucosinolates and their degradation products in arugula, kale, and mustard microgreens