Sunflower shoots have the deliciously nutty flavor of raw sunflower seeds with the texture of spinach. These microgreens are small but mighty. They pack a serious nutritious punch while adding flavor and crunch to salads, soups, sandwiches, and dips.
Sunflower shoots contain all of the essential amino acids as well as iron, potassium, magnesium, calcium, copper, and phosphorous.
They are particularly high in zinc which has all manner of benefits including a boost to the immune system and digestive regularity.
Sunflower shoots are high in B vitamins, especially folate: Folate (or folic acid) is a necessary B vitamin for pregnant women, needed to ensure proper development of the baby’s nervous system.
Sunflower shoots also contain high amounts of vitamin E. Vitamin E works synergistically with vitamin C and selenium to reduce blood pressure, increase the elasticity of arteries and prevent heart disease.
The sunflower has been used as a symbol of the sun diety for many indigenous groups across South and North America. Graced with a nutty flavor and a crunchy texture, sunflower microgreens taste great in sandwiches, soups, salads, scrambled eggs, and wraps.