モヤシと比較して強化されたムング豆のマイクログリーン栄養価：定量的研究

Microgreens, the young edible seedlings of vegetables and herbs, have emerged as nutrient-rich alternatives in contemporary diets due to their enhanced sensory and nutritional attributes. This study investigates the nutritional composition and microbial quality of mung bean microgreens in comparison to mung bean sprouts. A consumer perception survey conducted via social media revealed that while awareness of microgreens' health benefits is relatively high, actual consumption remains limited. On a fresh‑weight basis, microgreens showed lower protein and fat contents but nearly double the dietary fiber content compared to sprouts. Microgreens also exhibited elevated levels of essential minerals such as calcium, magnesium, iron, and zinc, with a slight reduction in potassium content. Furthermore, a significant increase in ascorbic acid (p < 0.05) was observed, whereas chlorophyll content showed no notable difference (p > 0.05). These findings suggest that mung bean microgreens may serve as a superior functional food component, offering a convenient, sustainable option to increase dietary fiber, selected minerals, and vitamin C in modern diets.