The most nutritious varieties of veg

I didn't know both those facts, Perris, so it's an interesting thought!

I still rate any pulses high on the veg list because of the protein count, and you could almost live on them, but there may be 'social consequences'...

During the potato famine in Ireland apparently, some families just boiled any spud they could find, skins and all, and survived without any problems at all, but again, I wouldn't want to try that nowadays!

I watch something the other day where it was saying that taste was linked to nutritional value and that a lot of f1 variety’s have lost the taste and nutrition it was some documentary on Netflix carnt remember which one

I have an advantage when cooking potatoes as I never remove the skin. For instance, for roast potatoes I just cut thick slices and brown each side.
Obviously my advantage over those who peel is bone idleness.

That really does sound fabulous, CC!

I've never even considered doing that, and while we love baked potatoes, your idea needs to have some serious consideration from the Managing Director...Mrs Growster!

Spuds are good for Vit C too, so I'm preparing a report as we speak!

Maybe look into how much nutritional value seedlings hold over their grown counterparts?

I am not fully affirmative on this, but a few years before the whole microgreens "hey, look at me I'm trendy and making a difference" type of people showed up and started blogging a narcissistic stream of their perfect life, I looked at a medium sample of studies (<-- meaning until I got bored one Sunday morning and/or my teapot was empty so I ended that session and went on with my day), and came away with the notion that it seems reasonable to suggest they hold a higher, more condensed nutritional level.

However, I remember looking at graphs and data lists and, like anything these days; the language and words being used did not quite match with the "compared to" line in my head. Compared to what? I'm very cautious on those kind of things, but it hasn't stopped me from growing masses of snippy-scoffy things on my windowsills. If nothing else, they look cute and you have the joy of growing more things all year round.

I've grow mustard, radish, beets, mizuna etc... as mass snip greens in the same way you would entertain cress: Sarnies, soups, salads, stir-fries, snacks, salsas, scoffing... If they get a little too big and you don't find the time to use them in a meal, just blend them up with whatever else at hand. Half a cucumber in the back of the fridge, the last few spring onions, that lime you forgot about, garlic, chilies... freeze and use for thickeners in more soups, more salsas, more slow cooker suppers.

Sounds all very healthful, but melt a little ghee then take it off the heat... throw in some microgreens and stir it up for a few seconds. Then bung (yes, bung) it on a bacon sarnie, and now you're talking! 

I'd be interested if anyone else has looked into the whole microgreen/nutrition ratio. I got bored of the research and just wanted to see things grow fast and then kill and eat them.