Related Experiment Video
Updated: May 27, 2025
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
6.8K
Nutritional quality profiles of six microgreens
Sibel Balik1, Farah Elgudayem1,2, Hayriye Yildiz Dasgan3
1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey.
Scientific Reports
|February 20, 2025
Summary
Microgreens are nutrient-dense foods that can combat widespread micronutrient deficiencies. This study details the rich nutritional profiles of six microgreen varieties, highlighting their potential for improving human health through diet.
Area of Science:
- Nutritional Science
- Food Science
- Plant Science
Background:
- Micronutrient deficiencies affect a significant portion of the global population.
- Microgreens, harvested from young vegetables, grains, and herbs, are recognized for their rich nutritional value.
- Their potential to address nutrient gaps warrants detailed investigation.
Purpose of the Study:
- To comprehensively analyze the nutritional composition of six different microgreen species.
- To quantify key vitamins, macro- and microelements, carbohydrates, organic acids, phenolic compounds, and antioxidant capacity.
- To identify specific microgreens with superior nutritional profiles for dietary recommendations.
Main Methods:
- Nutritional analysis of broccoli, black radish, red beet, pea, sunflower, and bean microgreens.
- Quantification of ascorbic acid, macroelements (K, Mg, Ca, P), microelements (Fe, Mn, Zn, Cu), glucose, and organic acids (citric, succinic, fumaric).
- Measurement of total phenolic content, total flavonoid content, and antioxidant capacity (DPPH assay). Volatile aromatic compounds were also analyzed.
Main Results:
- Ascorbic acid content ranged from 32.72 to 80.45 mg/100g FW. Macroelements like potassium and calcium were abundant. Microelements such as iron (up to 2610 µg/100g FW) and copper were significant.
- Broccoli microgreens showed the highest phenolic content (825.53 mg GA/100g FW), while bean microgreens had the highest flavonoid content (758.0 mg RU/100g FW).
- Black radish microgreens exhibited the highest antioxidant capacity. Red beet microgreens were rich in organic acids, and pea microgreens excelled in phosphorus and copper.
Conclusions:
- The analyzed microgreens possess diverse and significant nutritional profiles, offering a viable dietary strategy to combat micronutrient deficiencies.
- Specific microgreens like red beet, black radish, beans, sunflower, broccoli, and pea demonstrate unique strengths in various nutrients and bioactive compounds.
- Incorporating a variety of these microgreens into the diet can contribute substantially to overall health and well-being.
Related Concept Videos
02:35Key Elements for Plant Nutrition
18.6K
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
18.6K
02:11The Roles of Bacteria and Fungi in Plant Nutrition
34.9K
Plants have the impressive ability to create their own food through photosynthesis. However, plants often require assistance from organisms in the soil to acquire the nutrients they need to function correctly. Both bacteria and fungi have evolved symbiotic relationships with plants that help the species to thrive in a wide variety of environments.
34.9K