Microgreens: A New Dimension in Human Nutrition

Abstract

Growing demand for nutritious foods, sustainable production systems and urban agriculture has increased global interest in microgreens. These young edible seedlings are harvested shortly after germination and are valued for their rich nutritional profile, attractive appearance and diverse flavours. Several crops, including broccoli, radish, mustard, amaranth, beetroot, pea and chickpea, can be cultivated as microgreens. They are rich in vitamins, minerals, carotenoids, phenolic compounds and antioxidants that contribute to human health and well being. Their short production cycle, low resource requirement and suitability for indoor cultivation make them promising components of urban food systems. Microgreens also offer opportunities for local food production, value addition and entrepreneurship. However, limited consumer awareness, short shelf life and food safety concerns restrict their wider adoption. This article discusses the nutritional importance, crop diversity, cultivation practices, urban farming potential and emerging entrepreneurial opportunities associated with microgreens in sustainable food systems.