Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens

Ghoora, Manjula D.; Dandamudi, Rajesh Babu; Srividya, N.

doi:10.1016/j.jfca.2020.103495

Cited by 89 publications

(89 citation statements)

References 37 publications

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“…This, in turn, suggests a unique opportunity for industrial scalability coupled with the prospect for consumers to independently access food with proven or purported nutritional benefits [5,6]. Compared to seeds or mature plants, both sprouts and microgreens are known to contain low amounts of antinutrients, while being rich in amino acids, fatty acids, and simple sugars as a result of enzymatic breakdown of large macromolecules, and bioactive compounds, namely, a cohort of secondary metabolites, also known as phytochemicals [4,[7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

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Section: Introductionmentioning

confidence: 99%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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“…Microgreens can be considered as a functional food due to their high content in several healthy compounds for humans [8][9][10][11][12][13][14][15]. This emerging category of vegetable products can be defined as immature greens, which are harvested when the cotyledon leaves have fully developed and the first true leaves have emerged, although the term 'microgreens' lacks any legal definition [16].…”

Section: Introductionmentioning

confidence: 99%

“…It is possible to effectively produce microgreens by using seeds from several species and genotypes, providing a wide range of colors and shapes as well as a flavor that can be considered stronger in comparison to mature vegetables [16]. Therefore, microgreens are now gaining interest as garnishing greens and ingredients in a wide range of dishes, considering that some of their culinary applications include appetizers, main courses, desserts and smoothies [14,16]. Moreover, microgreens can be considered as an excellent vegetable resource for culinary applications and, at the same time, as a food product that is able to improve the intake of some nutrients.…”

Section: Introductionmentioning

confidence: 99%

“…Although several studies have been carried out regarding the nutritional evaluation of microgreens [8,9,11,13,15,[22][23][24], only one reports the nutritional ranking of some microgreens on the basis of an index that is able to summarize the overall nutritional quality [14]. At the same time, the literature lacks research into the adoption of this evaluation method to be used not only to compare different genotypes but also to assess the effects of growing conditions on the microgreens' nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

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The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens

Renna

Corbo

Santamaria

2020

Foods

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Microgreens have immense potential for improving dietary patterns, but little information is available regarding their overall nutritional value. We evaluated the nutritional traits of three hydroponically grown Brassica microgreens by using a Nutrient Quality Score. Micro cauliflower, micro broccoli and micro broccoli raab were grown using nutrient solutions with three different NH4:NO3 molar ratios (5:95, 15:85, and 25:75). Protein, dietary fiber, β-carotene, α-tocopherol and mineral elements (Ca, K, Mg, Fe, Zn, Cu, Mn, and Na) were analyzed. We developed the Nutrient Quality Score (NQS 11.1) on the basis of 11 desirable nutrients and 1 nutrient (sodium) to be limited. All Brassica microgreens are an excellent source of Vitamins A and E (more than 20% of the daily reference value—DRV), as well as a good source of calcium and manganese (10–19% of the DRV). Micro cauliflower showed a NQS 11.1 at 47% higher than micro broccoli raab and micro broccoli. Using NH4:NO3 25:75 molar ratio, the average score was 27% higher than other molar ratios. In all cases, the microgreens in the present study showed a higher NQS 11.1 than their mature counterpart (on the basis of data from the United States Department of Agriculture), highlighting that the score of micro cauliflower was about six-fold higher than mature cauliflower. In conclusion, the NQS 11.1 was useful for assessing the overall nutritional quality of the three Brassica microgreens, instead of simply quantifying nutrient content, in order to compare a single nutrient among different genotypes. Furthermore, the results highlight that the micro broccoli raab, micro broccoli and micro cauliflower in this study can be considered nutrient-rich vegetables that are able to improve dietary patterns more effectively than their mature counterparts.

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“…Microgreens are gaining increasing interest as potential functional foods, due to their relevant contents of micronutrients and bioactive compounds [3][4][5][6][7]. They are gaining popularity also due to their varying and attractive colors, textures, and flavors [8].…”

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confidence: 99%

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

Renna

Paradiso

2020

Foods

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Microgreens garner immense potential for improving the nutritional value of the human diet, considering their high content of healthy compounds. On the other hand, they are gaining more and more interest not only for their nutritional value but also for their interesting organoleptic traits and commercial potential. The purpose of this Special Issue is to publish high-quality research papers with the aim to cover the state-of-the-art, recent progress and perspectives related to production, post-harvest, characterization, and potential of microgreens. A broad range of aspects such as cultivation, post-harvest techniques and packaging, analytical methods, nutritional value, bioaccessibily and prospects are covered. All contributions are of significant relevance and could stimulate further research in this area.

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Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens

Cited by 89 publications

References 37 publications

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

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