Endive is a good source of Vitamin E-Alpha Tocopherol, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese. Endive carrys numerous medicinally important compounds such as sesquiterpene lactones, and plant sterols. Lactones such as lactucopicrin which cofer bitter taste to endive have been found to have anti-tumor, and anti-inflammotory properties.
A traditional French herb used to flavor egg, potato, fish, and poultry dishes. It has a mild flavor with liquorice notes, and is a member of the parsley family. Chervil is a good source of dietary fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Magnesium, Phosphorus, and Selenium. Chervil microgreens, can be used to lend their fine, anise-like flavor to salads. They also make an attractive and tasty garnish to fish dishes, steamed vegetables, and omelettes.
Arugula is native to the Mediterranean and has been grown since ancient times. It was then brought to the United States by European colonists but did not become well-known until the 1990s. It contains important macronutrients such as carbohydrates, fiber, and proteins; essential micronutrients such as vitamins A, C, K, B2, and folate; and minerals like phosphorus, magnesium, and especially high amounts of potassium and calcium. And that’s just for starters. Among Brassica microgreens, Arugula is thought to have the highest amount of vitamin C and beta carotenes. It also contains indoles, which are phytochemicals with powerful cancer-fighting abilities.