If you are new to the world of mini veggies you might not realize that microgreens and sprouts are two totally different things. Both are commonly used by chefs in restaurants as a garnish on a dish, in salads, in soups, or on sandwiches. Once you learn the differences between sprouts and microgreens you will recognize that they have a separate look and taste that sets them apart from one another.

Microgreens versus sprouts


Microgreens are a result of the cotyledon growth stage, which takes place when the first couple of leaves on a plant start to appear.

  • Grown in soil
  • Require lots of light and ventilation
  • Cut at soil level when harvested
  • Roughly 1-3 inches in length
  • Harvested in 1-3 weeks
  • Consume the stem and green only – no seed
  • 3-39% as much nutritional content as their mature counterparts
  • Receive added nutrients from the soil

Common types of Microgreens:

  • Pea
  • Sunflower
  • Russian Red River Kale
  • Red Chard
  • Wheatgrass
  • Pak Choi
  • Red Giant Mustard
  • Celery
  • Beet
  • Basil


Sprouts are just germinated seeds. If you allow a sprout to grow it will become a full-sized plant.

  • Germinated in water
  • Require very little light or nutrition
  • Need to be rinsed one a day to avoid bacterial growth
  • Harvested in 4-6 days
  • Both seeds and seedlings are consumed
  • Sprouts are packed with fiber, protein, essential nutrition, and enzymes – though they are not as nutritious as microgreens.

Common types of Sprouts:

  • Green Leaf
  • Mung Bean
  • Lentil
  • Alfalfa
  • Radish
  • Sunflower
  • Pumpkin
  • Chickpea
  • Broccoli

You can see there are many things that set sprouts apart from microgreens. Now start incorporating them into your meals or menus and taste the big flavor of a little microgreen!

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