What are Microgreens?
Microgreens are young vegetables harvested just after the emergence of first pair of true leaves subsequent to development of cotyledons or seed leaves as a result of germination. Thus, it comprises a short stem (average height 1.5 inch), cotyledonary leaves, and two young true leaves. Microgreens are not sprouts as they differ from later in time of harvest; sprouts are harvested earlier than microgreens.
Nutritional importance
Microgreens have been gaining popularity and their global market is expected to expand enormously due to their various health benefits, nutrient-dense properties and as well as ease of farming. Being rich in antioxidative polyphenols and vitamins, microgreens may provide protection against brain’s oxidative stress in Alzheimer’s disease and other age-related disorders such as cardiovascular disease, diabetes and cancer. Red cabbage microgreens have been shown to reduce weight gain and LDL while microgreens from fenugreek have been reported to exhibit antidiabetic effect. According to previous research, a diet rich in fruits and vegetables may prevent cancer. Broccoli microgreens, which have four times more glucosinolates compared to mature leaves showed significant anti-proliferative effect on cancer when tested on human colon cancer Caco-2 cells. Lutein and zeaxanthin, the two carotenoid antioxidants present in retina and lens protect eyes from UV light. Compared to mature cilantro and red cabbage, microgreens of these vegetables contain much higher concentrations of lutein and zeaxanthin and are therefore expected to offer protection against macular degeneration. Regulation of gut microbiota is considered as one of the most promising strategy to deal with several diseases. Many flavonoids (such as kaempferol, quercetin, apigenin catechin, and puerarin) have been found to participate in regulation of gut microbiota. Microgreens are rich in flavonoids, therefore it is logical to consider modulation of the gut microbiome by microgreen consumption and consequent protection against microbiome associated diseases.
Sensory quality
Besides being rich in antioxidants, vitamins and minerals, microgreens also exhibit unique aroma profile and sensory attributes. Coriander microgreen possess significantly higher amounts of terpenes as the main aromatic compounds and more intense flavour characteristics compared to its mature form. Similarly, radish microgreens contain more volatile compounds and display greater aroma features compared to mature ones; around 51 volatile aroma compounds have been identified and quantified in radish microgreen including alcohols, aldehydes, isothiocyanates, sulfides, ketones, esters, terpenes, and hydrocarbons. Compared to 28 key aroma active compounds in mature leaves of fennel, thirty two compounds have been found to participate in aroma of fennel microgreens. In order to retain their distinct flavour profile, appealing hues and delicate texture, microgreens should preferably be added in certain ways to our meals. They can be mixed into salads, layered in sandwiches, added to soups and stews, used as garnish, or incorporated into smoothies.
Growing and introducing variety of microgreens would not only expand the market potential for growers but also provide more healthy options for meals to consumers and range of flavors to culinary artists.
For Further Readings
- Microgreen: A tiny plant with superfood potential
- Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits
- Nutritional quality and health benefits of microgreens, a crop of modern agriculture
- Sensory Attributes and Consumer Acceptability of 12 Microgreens Species
