There are several reports, articles, and studies about the benefits of incorporating microgreens into your diet.
In a 2012 study, Gene Lester, a researcher with the U.S. Department of Agriculture, and his colleagues at University of Maryland, College Park, looked at four groups of vitamins and other phytochemicals – including vitamin C, vitamin E, and beta carotene — in 25 varieties of microgreens. They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. But there was variation among them – red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E.
Bhimu Patil, a professor of horticulture and director of the Vegetable and Fruit Improvement Center at Texas A&M University, agrees that microgreens may potentially have higher levels of nutrients than mature vegetables.
Source: Introducing Microgreens: Younger, And Maybe More Nutritious, Vegetables, NPR (2012)