Comparative Assessment of Nutritional and Phytochemical Profiles of Selected Microgreens
Keywords:
Antioxidant activity, Bioactive compounds,, Functional foods, Microgreens,, Nutritional quality.Abstract
Microgreens are nutrient-dense functional foods harvested at an early growth stage (7–14
days), valued for their rich composition of vitamins, minerals, and bioactive compounds.
In this study, selected microgreen varieties were cultivated and evaluated for growth,
nutritional quality and functional properties. Significant variation was observed among
species, with green gram showing the highest shoot length (12.15 cm) and radish recording
the greatest fresh weight (75 g). Phytochemical analysis indicated that fenugreek had the
highest tannin content (69 mg), beetroot exhibited elevated polyphenols (576 mg) and fibre
(32.7 mg), while amaranth showed the highest flavonoid content (68 mg). In terms of
bioactive compounds, amaranth contained the highest iron (49 mg) and antioxidant activity
(390 mg), beetroot was rich in vitamin C (520 mg), and radish had the highest β-carotene
(520 mg). The microgreens also demonstrated low microbial load, indicating good quality
and safety. A value-added microgreen-based product showed high sensory acceptability
(scores >8.5). Overall, the results highlight the significant nutritional and functional
potential of microgreens, supporting their role as sustainable, health-promoting foods.
