Science and microgreens

Scientists see microgreens as functional food, which means that they can practically provide key nutrients. Some people call them a superfood.

 

Sustainability

There is a growing interest in sustainability, and microgreens could be a good way to provide city-dwelling families with locally produced seasonal vegetables at a low cost.

Microgreens are easy to grow at home in a confined space. A small outlay can provide a significant return in terms of bulk, variety, and nutrients.

As they take just a few weeks to grow, it is possible to have an ongoing source of microgreens. By rotating three crops, for example, people could have fresh microgreens every week. Hydroponically grown microgreens do not even need soil.

Microgreens are packed with nutrients.

While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium, and copper. Trusted Source

Microgreens are also a great source of beneficial plant compounds like antioxidants. Trusted Source

What’s more, their nutrient content is concentrated, which means that they often contain higher vitamin, mineral, and antioxidant levels than the same quantity of mature greens. Trusted Source

Research comparing microgreens to more mature greens reports that nutrient levels in microgreens can be up to nine times higher than those found in mature greens.

Research also shows that they contain a wider variety of polyphenols and other antioxidants than their mature counterparts. Trusted Source

One study measured vitamin and antioxidant concentrations in 25 commercially available microgreens. These levels were then compared to levels recorded in the USDA National Nutrient Database for mature leaves.

 The small leafy green vegetable microgreens that are relatively new to the dining room are being hailed as the next big thing in sustainable fresh produce because they can be quickly grown indoors and with very little water. A study by a Colorado State University (CSU) team indicates there could be a growing appetite for tiny but tasty microgreens.

“You’ve probably heard of sprouts and baby greens,” says lead researcher and Registered Dietitian Nutritionist Sarah Ardanuy Johnson, an Assistant Professor and Director of the Functional Foods & Human Health Laboratory in CSU's Department of Food Science and Human Nutrition. “These are somewhere in the middle.”

Microgreens are young and tender leafy greens of most vegetables, grains, herbs, and flowers that are harvested when their first leaves appear. Their rapid maturity of a few weeks and affinity for controlled-environment agriculture (also known as indoor farming) means they use very little water and can be harvested quickly. 

Microgreens are the Future of Farming“Microgreens are making a major leap. 

These nutrient-packed little plants are making a big impact nationwide, and experts predict they could make the future of farming more affordable and accessible,” the Denver 7 reporter, Kai Beech, reported. 

“As more farmers look to avoid unpredictable weather and leave less of a carbon footprint, experts predict that microgreens consumption will continue growing nationwide.” Consumers are becoming more interested in microgreens,” according to Dr. Sarah A. Johnson of the Food Science and Human Nutrition Department at Colorado State University. “They are a relatively new agricultural food crop.” Dr. Johnson’s team found that “microgreens could have major impacts in urban areas by making fresh produce more easily available to areas considered food deserts.

Less Environmental Impact“They’re sustainably grown locally and we have less environmental impact,”  “There is less environmental impact because of the way they’re grown. Stacking shelves of microgreens and growing them under LED lights means using about 95% less land than traditional farming.”

Nutrition

Similar to normal vegetables, the nutritional content of microgreens varies depending on the kind.

There is evidence that some, in contrast to their mature fully developed counterparts, may have higher concentrations of many nutrients. https://www.researchgate.net/publication/229425323_Assessment_of_Vitamin_and_Carotenoid_Concentrations_of_Emerging_Food_Products_Edible_Microgreens,

100 grams (g) of kale microgreens only contain 29 calories, according to the United States Department of Agriculture's Trusted Source (USDA). (https://fdc.nal.usda.gov/fdc-app.html#/food-details/452332/nutrients)

Kale and other Brassica microgreens may be an especially good source of antioxidant vitamins and the minerals potassium and calcium (https://www.medicalnewstoday.com/articles/248958), according to other research.

a serving of 100 The following is what Trusted Source's sunflower and basil microgreen mix offers:

30 calories

protein in 2.2 grams

carbohydrates in 4.4 grams

2.2 grams of fiber

90 calcium milligrams (mg)

A 15.9 mg iron dose

Magnesium 66 mg

298 phosphorus at 66 mg

11 mg sodium and 0.7 mg zinc.

vitamin C 6.6 mg with vitamin A 79.6 micrograms (mcg)

folate in 66 mcg

The greens also contain a variety of B vitamins, manganese, and selenium(link)

Similar levels of each component are present in the same serving size of sunflower and beet seeds, however, the serving of sunflower includes 23.9 mg more iron 

https://fdc.nal.usda.gov/fdc-app.html#/food-details/437119/nutrients

In a 2012 study, the nutritional value of 25 various microgreens was examined. The following goods had the highest levels of four distinct vitamins and carotenoids, according to the researchers:

red radish

Green daikon radish, garnet amaranth, and cilantro

The main advantages of every microgreen differed. For instance, red cabbage microgreens were high in vitamin C but low in vitamin E. Microgreens of green daikon radish were abundant in vitamin E.

dietary advice

Microgreens can improve any dish's color, flavor, and texture in addition to adding nourishment.

These are some ways that people can include microgreens in their meals:

as a substitute for lettuce in tacos, burgers, and sandwiches; as a garnish for salads, soups, flatbread, or pizzas; as a side to any main dish; as a way to add flavor and color to an omelet or frittata; or as a way to add nutritional value to a drink or smoothie.

Herb microgreens can enhance the flavor of desserts. For instance, a fruit mousse or strawberries and yogurt can both benefit from a dash of mint.