Soil
earthworm castings
bat guano
composted forest humus
http://foxfarmfertilizer.com/index.php/item/happy-frog-174-potting-soil.html
Articles
“AGNR’s Department of Nutrition and Food Science (link is external)(NFSC) participated in the study, which looked at nutrients like Vitamin C, E, K and beta carotene found in 25 different types of microgreens.Their research ultimately discovered that the microgreens contained four to 40 times more nutrients than their mature counterparts.- “
https://agnr.umd.edu/news/mighty-microgreens#sthash.NREKTIxn.dpuf
"Although small in size, microgreens can provide surprisingly intense flavors, vivid colors,
and crisp textures and can be served as an edible garnish or a new salad ingredient.
However, no scientific data are currently available on the nutritional content of microgreens.
The present study was conducted to determine the concentrations of ascorbic acid,
carotenoids, phylloquinone, and tocopherols in 25 commercially available microgreens.
Results showed that different microgreens provided extremely varying amounts of vitamins and carotenoids."
http://www.ncbi.nlm.nih.gov/pubmed/22812633
"Microgreens Have Up to 40 Times More Vital Nutrients Than Mature Plants
Aug. 31, 2012 -- They may be tiny, but a new study shows trendy microgreens punch well
above their weight when it comes to nutrition.Researchers found microgreens like red cabbage,
cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts. Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are usually about 1-3 inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs. Although nutritional claims about microgreens abound on the Internet, this study is the first scientific evaluation
of their nutritional content. Researchers say they were astonished by the results."
http://www.webmd.com/diet/20120831/tiny-microgreens-packed-nutrients
"nutrient levels in edible microgreens has found that many of those trendy seedlings of green
vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts."
http://www.sciencedaily.com/releases/2012/08/120829131634.html
Timelapse of mungbeans over one day
Nutrition + research
Red Cabbage
218% C – 150mg/100g
125% E – 25mg/100g
2% K – 2.6ug/100g
Carotenoids – 8.4mg
100g equivalent in vitamin C to
–2.17 oranges
–19.6 pears
–10.44 cups of blueberries
– 42.85 Apricots
Daikon Radish
106% C – 70mg/100g
440% E – 88mg/100g
3.4% K – 1.9 ug/100g
Carotenoids – 8.4mg
equivalent in vitamin E to
–23.5 cups of spinach
–3.6 cups of almonds
–1.79 cups of sunflower seeds
– 26.5 cups of Swiss chard
Red Amaranth
206% C – 130mg/100g
75% E –15mg/100g
3.3% K – 4.1ug/100g
Carotenoids – 8.4mg
equivalent in vitamin C to
–1.88 oranges
–15.5 apples
– 9.05 cups of blueberries
– 37.1 apricots
- 3.3 sweet potatos
C
ASCORBIC ACID
daily value – 60mg
children – 15-45mg
adult male – 90mg
pregnant – 85mg
breast feeding – 120mg
World's Healthiest Foods rich in Vitamin C
Papaya – 1 medium, 168mg
-Cabbage microgreens –100 grams, 150mg
-Amaranth microgreens–100 grams, 130mg
Bell Peppers – 1 cup, 117.4mg
Broccoli – 1 cup, 101.2mg
Brussels Sprouts – 1 cup, 96.7mg
Strawberries – 1 cup, 84.6mg
Pineapple – 1 cup, 78.8mg
-Daikon Radish microgreens–100 grams, 70mg
Oranges – 1 medium, 69.6mg
helps absorb iron and form collagen
protects cells from free radical damage from when your body metabolizes food into energy
”Ascorbic acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C. It was originally called L-hexuronic acid, but, when it was found to have vitamin C activity in animals ("vitamin C" being defined as a vitamin activity, not then a specific substance), the suggestion was made to rename it. The new name, ascorbic acid, is derived from a- (meaning "no") and scorbutus (scurvy), the disease caused by a deficiency of vitamin C. Because it is derived from glucose, many non-human animals are able to produce it, but humans require it as part of their nutrition. Other vertebrates which lack the ability to produce ascorbic acid include some primates, guinea pigs, teleost fishes, bats, and some birds, all of which require it as a dietary micronutrient (that is, in vitamin form).[2]” –wiki
http://ods.od.nih.gov/factsheets/VitaminC-Consumer/
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=109
Vitamin E
TOCOPHEROL
daily value = 20mg
1–3 years – 6 mg
4–8 years – 7 mg
14+ years –15 mg
pregnant – 15 mg
breast feeding – 19 mg
World's Healthiest Foods rich in Vitamin E
Daikon Radish – 100 grams, 88mg
Cabbage – 100 grams, 25mg
Wheat germ oil – 1 tablespoon, 20.3mg
Amaranth – 100 grams, 15mg
Sunflower seeds – dry roasted, 1 ounce 7.4mg
Almonds – dry roasted, 1 ounce 6.8mg
Sunflower oil – 1 tablespoon, 5.6mg
Safflower oil – 1 tablespoon, 4.6mg
Hazelnuts – dry roasted, 1 ounce, 4.3mg
Peanut butter – 2 tablespoons, 2.9mg
”Tocopherols (or TCP) are a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity. Because thevitamin activity was first identified in 1936 from a dietary fertility factor in rats, it was given the name "tocopherol" from the Greek words "τόκος" [tókos, birth], and "φέρειν", [phérein, to bear or carry] meaning in sum "to carry a pregnancy," with the ending "-ol" signifying its status as a chemical alcohol.α-Tocopherol is the main source found in supplements and in the European diet, where the main dietary sources are olive and sunflower oils,[1] while γ-tocopherol is the most common form in the American diet due to a higher intake of soybean and corn oil.[1][2]Tocotrienols, which are related compounds, also have vitamin E activity. All of these various derivatives with vitamin activity may correctly be referred to
as "vitamin E". Tocopherols and tocotrienols are fat-soluble antioxidants but also seem to have many other functions in the body” –wiki
http://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/
Vitamin K
PHYLLOQUINONE
”Phylloquinone, also Vitamin K1, is a polycyclic aromatic ketone, based on 2-methyl-1,4-naphthoquinone, with a 3-phytyl substituent. It is a fat-soluble vitamin that is stable to air and moisture but decomposes in sunlight. It is found naturally in a wide variety of green plants, particularly leaves, since it functions as an electron acceptor during photosynthesis,
forming part of the electron transport chain of Photosystem I.”
LUTEIN
ZEAXANTHIN