Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development

Abstract

Micronutrient deficiencies are a significant global health issue. More than 2 billion individuals worldwide are estimated to still be lacking in important vitamins and minerals today. The majority of these folks reside in developing countries and typically lack many micronutrients. Microgreens are immature edible vegetables has lots of potential health benefits, can grown easily. Mustard (Brassica nigra) and coriander (Corindrum sativum) greens are very common in India and can grow in Indian climate. People of both urban and rural population can afford and grow these. The aim of the present study is to analyse nutritional and functional quality of mustard and coriander greens at different phases of development. For this mustard and coriander greens were grown and collected at different phases of development (microgreen, babygreen and maturegreen) and their nutritional (macronutrients & micronutrients) and phyto-chemicals analysis were performed. Functional properties (anti-oxidant & anti-microbial) of mustard and coriander green were also evaluated. Result showed that micronutrients like beta carotene (66%), ascorbic acid(>100%), iron( 100%), calcium (28%), phosphorus(47%) level were higher in mustard microgreen compared to the mature green. In case of coriander green also micronutrients like beta carotene (86%), ascorbic acid (>100%), iron (90%), calcium (15% ), phosphorus(34%) level were also higher in microgreen compared to mature green. Mustard and coriander microgreens also showed potential anti-microbial activity against Escarechia coli and Bacillus subtilis. Being a dense source of nutrients and phyto-chemicals mustard and coriander microgreens may be considered as super food and can be used to combat malnutrition and major disorders that occur in the human body.

Factors Affecting Production, Nutrient Translocation Mechanisms, and LED Emitted Light in Growth of Microgreen Plants in Soilless Culture

“…The harvesting period is 2–4 days for rice grass, 6–9 days for barley grass, 6–9 days for wheat grass, 6–9 days for oat grass, 8–12 days for jowar grass, 7 days for maize grass, 7–14 days for buckwheat, 4–6 days for mung bean, 6–8 days for chickpea, 12–14 days for mint, 20 days for basil, 18–20 days for sage, 16–22 days for oregano, 9–12 days for amaranth, 10–12 days for beet, 8–12 days for chard, 12–21 days for red swiss chard, 10–17 days for quinoa, 4–6 days for spinach, 14–25 days for chives, 12–14 days for garlic, 10–12 days for leeks, 12 days for onion, 15–25 days for carrot, 7–21 days for dill, 21–30 days for celery, 10–14 days for fennel, 5–10 days for radish, 5–20 days for aster cress, 8–16 days for mustard, 7–12 days for sunflower, 7–21 days for linseed, 7–21 days for cucumber, 4–20 days for Jute, 7–21 days for squash, 7–14 days for chicory, 8–16 days for endive, 7–16 days for lettuce, 7–21 days for beans, 7–28 days for welsh onion, 9–21 days for long green onion, 7–16 days for coriander, and 6–14 days for fenugreek ( Table ) .…”