Microgreens: A Nutritional Food
Mandeep Singh*
Dept. of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab (141 004), India
Anuj Choudhary
Dept. of Botany, Punjab Agricultural University, Ludhiana, Punjab (141 004), India
Antul Kumar
Dept. of Botany, Punjab Agricultural University, Ludhiana, Punjab (141 004), India
DOI: NIL
Keywords: Crops, Health benefits, Microgreens, Nutritional value
Abstract
Interest has been on the rise in nutraceutical, fresh and functional foods necessitated by the growing interest in healthy eating. Consumers are looking for the foods that support their health. Presence of phyto-constituents and minerals in abundance, microgreens have gained popularity and provide an insight to the researchers in the field of health and nutrition. This article concludes by identifying major prospects for further future research aiming to encourage the researcher to enhance the product quality and production efficiency of the microgreens.
Downloads
not found
Reference
Kyriacou, M.C., Rouphael, Y., Di Gioia, F., Kyratzis, A., Serio, F., Renna, M., Santamaria, P., 2016. Micro-scale vegetable production and the rise of microgreens. Trends in Food Science & Technology 57, 103-115.
Sun, J., Xiao, Z., Lin, L.Z., Lester, G.E., Wang, Q., Harnly, J.M., Chen, P., 2013. Profiling polyphenols in five Brassica species microgreens by UHPLC-PDA-ESI/HRMSn? Journal of Agricultural Food Chemistry 61(46), 10960-10970.
Tan, L., Nuffer, H., Feng, J., Kwan, S. H., Chen, H., Tong, X., Kong, L., 2020. Antioxidant properties and sensory evaluation of microgreens from commercial and local farms. Food Science and Human Wellness 9(1), 45-51.