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Microgreens are immature vegetable greens harvested 7–14 days post-germination, offering concentrated nutrients and bioactive compounds. These young plants contain elevated levels of vitamins, minerals, antioxidants, and phytochemicals with enhanced bioavailability compared to mature greens. Studies highlight their health benefits, such as broccoli microgreens improving glycemic control and gut microbiota in type-2 diabetes. This review explores their nutritional profile, health effects, and optimal cultivation (e.g. vertical farming), postharvest practices (e.g. modified atmosphere packaging), and microbiological strategies to enhance yield/quality. Additionally, it assesses their potential in food applications, underscoring their role as functional ingredients for improved diets and sustainable agriculture.
Heena et al. (Mon,) studied this question.