• Version
• Download 7
• File Size 372.60 KB
• File Count 1
• Create Date 28 May 2023
• Last Updated 28 May 2023

A REVIEW: MICROGREEN

Rushika Jaiswal 1, Parichay Jaiswal 2

Dadasaheb Balpande college of pharmacy, Nagpur.

Rajiv Gandhi Institute of Information Technology and Biotechnology, Pune.

Abstract: Microgreens are immature plants without roots newly sprouted that are harvested after the development of cotyledon leaves or seed leaves. Development of cotyledon leaves done between 10 to 14 days from seedlings. Microgreens can add sweetness and spices to food. It is smaller than baby greens because they are consumed very soon after sprouting rather than after the plants have matured to produce multiple leaves. Such as immature leafy vegetables started as a food trend that was tied to high-end restaurants and their demand for an inheritance, locally collected, and unique offerings. Microgreen can provide higher amounts of phytonutrients (ascorbic acid, β-carotene, α-tocopherol, and phylloquinone) and minerals (Ca, Mg, Fe, Mn, Zn, Se, and Mo), compared with their mature- leaf counterparts. Furthermore, as the microgreens are generally consumed raw, they can also satisfy the specific needs of the so-called ‘raw foodiests.’ This review aims to provide data regarding Microgreen, history, production, growing media, mineral composition, and health benefits. It also includes the harvesting and packaging.

Keyword: Microgreen, Growing media, Sprouts, Salad, Harvest