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Enhanced nutritional value of mung bean microgreens compared to sprouts: a quantitative study
Sheba Sunny Marottickal1, Neethu Saji2, Noufan Valattil3
1Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, 949 76, Slovakia.
Open Life Sciences
|February 23, 2026
Summary
Mung bean microgreens offer higher dietary fiber, essential minerals, and vitamin C than sprouts, despite lower protein and fat. They are a nutrient-dense, sustainable food choice for modern diets.
Area of Science:
- Nutritional Science
- Food Science
- Agriculture
Background:
- Microgreens are increasingly recognized for their nutritional value.
- Mung bean microgreens offer potential as a functional food.
- Consumer awareness of microgreens' benefits is high, but consumption is low.
Purpose of the Study:
- To compare the nutritional composition and microbial quality of mung bean microgreens and sprouts.
- To assess consumer perceptions of microgreens.
Main Methods:
- Nutritional analysis of microgreens and sprouts (fresh-weight basis).
- Microbial quality assessment.
- Consumer perception survey via social media.
Main Results:
- Microgreens had lower protein and fat but double the dietary fiber of sprouts.
- Microgreens showed higher levels of calcium, magnesium, iron, and zinc.
- Ascorbic acid content was significantly higher in microgreens; chlorophyll content was similar.
Conclusions:
- Mung bean microgreens are a superior functional food compared to sprouts.
- Microgreens provide a sustainable option to enhance dietary fiber, minerals, and vitamin C.
- Increased consumption of microgreens could benefit public health.
