NanoGreens
Nature already did the work for you.
Delicious tasting, vibrantly green Wolffia — 45% protein by dry weight and one of the only plant sources of B12.
The plant
A powerhouse staple, rediscovered.
There’s no reason to eat a supplement that’s a processed extract or concentration that’s gone through years of R&D to make palatable, when nature already did the work for you.
Even though most people have never heard of it, species of the plant are found everywhere but the Antarctic. Wolffia’s history as a staple for early humans goes back thousands of years — and it was only in the last two hundred years that it disappeared from most of the world, save rural parts of the Isaan Region of Thailand and Laos.
It may have been forgotten completely if it wasn’t for this plant’s ability to double in mass every 2–3 days. That efficiency made it perfect for lab research — and for the kitchen.
In the kitchen
Calibrate texture, color, and protein — without extra labor.
With NanoGreens you can calibrate the texture and mouthfeel of your dish, provide a flash of vibrant color, or boost protein without adding time.
Our pickled varieties pack a punch and provide depth of flavor, while fresh NanoGreens blend seamlessly across multiple flavor profiles — giving both the professional chef and home cook a toolkit for the perfect meal.
Wolffia and Clover lily are two of the smallest flowering plants on earth. Their elegant form graces dishes like morning dew upon a flower, highlighting everything around them with a splash of vibrancy and a burst of protein.
Nutrition
Whole plant. No waste. Real B12.
A 100% harvest index — nothing lost through cultivation and processing. No peels, no shells, no waste.
- Protein
- 45% dry weight
- B12 vs eggs
- 150g ≈ 18 eggs
- Growth
- Doubles in 2–3 days
Wolffia and Clover lily are some of the only plant sources of B12 — naturally occurring, with no nutritional fortification. 150g of Wolffia is as much B12 as 18 eggs, as much iron as 10 cups of broccoli, and the zinc of 2 cups of green peas.
NanoGreens are grown through specialized aquaculture which eliminates many of the usual inputs of conventional farming and decreases labor throughout the process.
For chefs
Fresh greens, weekly certainty.
Chefs want fresh, beautiful microgreens — and are often disappointed by restaurant suppliers’ inability to meet that need.
We also give them a chance to own part of their own supply chain by buying harvests mid-growth at a reduced rate and a guaranteed weekly slot.
