Microgreens packed with antioxidants compounds are gaining popularity as a functional food, according to new research. A US study reveals how these tiny but mighty plants could unlock nutrition challenges, including being used as an emergency resource in catastrophe situations, or even food for long-term space missions.
Microgreens are typically viewed as high-value gourmet greens, commonly used by chefs to add aesthetical value to dishes or culinary preparation.
“The interesting thing about microgreens is that we can use a variety of species from different botanical families and characterized by different colors, taste, and textures,” team leader Francesco Di Gioia, assistant professor of vegetable crop science at College of Agricultural Sciences, Penn State, US, tells FoodIngredientsFirst.
This mix can provide a rich variety of phytonutrients that have antioxidant and bioactive properties.
“Our study shows that depending on the species or botanical family, microgreens can provide vitamins A, C, E, and K, polyphenols, glucosinolates and omega 3 fatty acids, especially alpha-linolenic acid. This is besides being a good source of fibers and minerals.”
These compounds can also be obtained when consuming full-size standard vegetables. However, microgreens can be self-produced in limited space and time, as well as harvested fresh in household kitchens without any processing or cooking.
“These aspects are particularly important because consuming fresh greens raw will provide higher bioavailability of the bioactive compounds compared to cooked or processed vegetables and food products,” Di Gioia maintains.
Costly production?
The COVID-19 pandemic revealed the vulnerability of the global food system and the need to address malnutrition issues and nutrition-security inequality, which potential future emergencies or catastrophes could exacerbate. Here, nutrient-dense microgreens have great potential as an efficient food-resilience resource.