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Microgreens: A Novel Food for Nutritional Security

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Conceptualizing Plant-Based Nutrition

Abstract

Microgreens are 7–21-day-old seedlings of certain crop species which are harvested at first true leave stage manually or mechanically cutting the seedlings 5–10 mm above the growing media surface. Microgreens are considered as high-value functional foods as these are the storehouse of various antioxidants and certain minerals like K, Ca, Fe, and Zn. Microgreens have gained a lot of attention and popularity over last few years as a novel food, mainly due to their unique flavor, color, texture, and nutritional profiles. Recent studies have revealed that microgreens are richer than mature greens in some vitamins, sugars, and antioxidants, including carotenoids. The consumption of microgreens also appears to be associated with multiple health benefits like reduced risk of cardiovascular disease, possibly due to prevention of hypercholesterolemia, and also provides protection against inflammatory processes, oxidative stress, and chronic diseases. Until now, microgreens have gained market mostly in the western countries; however, in other parts of the world, this is gaining foothold, especially in the urban and peri-urban settings. Rapid growth cycle, limited space requirement, rich flavor, diverse color, and highly economic produce make microgreens a dietary alternative that may contribute to the nutritional security of a large population. Success of microgreens technology will largely depend on the collective and collaborative efforts from the industry and researchers in the food chemistry, biochemistry, genetics, and human nutrition working to enhance the production of secondary metabolites. In this chapter, we have comprehensively covered various functional and nutritional aspects of a number of microgreens which are popularly being grown and consumed across the globe.

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Authors and Affiliations

  1. Division of Genetics, Indian Agricultural Research Institute, New Delhi, India

    Gyan P. Mishra,  Priti, H. K. Dikshit & Muraleedhar Aski

  2. Division of Microbiology, Indian Agricultural Research Institute, New Delhi, India

    Seema Sangwan

  3. Defence Institute of High Altitude Research, DRDO, Leh, Ladakh, India

    Tsering Stobdan

  4. Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India

    Ajeet Singh & Ranjeet Ranjan Kumar

  5. Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, Delhi, India

    Shelly Praveen

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  1. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India

    Ramesh S. V.

  2. Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, Delhi, India

    Shelly Praveen

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Mishra, G.P. et al. (2022). Microgreens: A Novel Food for Nutritional Security. In: S. V., R., Praveen, S. (eds) Conceptualizing Plant-Based Nutrition. Springer, Singapore. https://doi.org/10.1007/978-981-19-4590-8_7

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