Microgreens for nutritional resilience: A comprehensive review

Abstract

Microgreens, the tender young seedlings of vegetables and herbs, have garnered significant attention in recent years due to their rapid growth, dense nutrient composition, and applications in urban agriculture. Harvested typically within 7 to 21 days after germination, they are consumed at the cotyledonary leaf stage. This review synthesizes available literature on the taxonomic diversity, cultivation practices, nutritional and phytochemical composition, health benefits, postharvest management, and future prospects of microgreens. Emerging evidence suggests that microgreens possess significantly higher concentrations of vitamins, minerals, and antioxidants than their mature counterparts. Studies also highlight their potential role in reducing the risk of chronic diseases and their promising integration into biofortification and sustainable farming systems. For instance, a comparative analysis revealed that radish microgreens contained 147 mg of vitamin C per 100g fresh weight—substantially higher than mature radish leaves. Another study demonstrated that mustard microgreens exhibit high total phenolic content and antioxidant capacity, contributing to improved lipid metabolism in obese rat models. Nutritional profiling data shows that red cabbage microgreens contain 147 mg/100 g FW of vitamin C, red amaranth microgreens offer up to 50 mg/100 g FW of iron, and sunflower microgreens provide around 65 mg/100 g FW of calcium, indicating their immense potential to enhance micronutrient intake in human diets.