Hy-Farm Team
Food plays an essential role in human culture. Microgreens are young plants used in food, with a variety of flavours and colours.
First appearances:
According to the local industry, since the 1980s, chefs in San Francisco and California began using microgreens. Initially, there were not many varieties offered, with the available ones being arugula, basil, beet, kale, and cilantro. Currently, there are over 100 varieties of microgreens available worldwide. These include popular types such as broccoli, chives, radish, pea, sunflower, and lentil, each offering unique flavors.
Chemical compositions of microgreens:
Microgreen composition is studied by analysing vitamins, carotenoids, minerals, glucosinolates and polyphenols.
- Vitamins: the cited research discusses vitamin K1 and vitamin E.
- Carotenoids: pigments present in fruit and vegetables, including β-carotene.
- Minerals: analyses discuss phosphorus, potassium, magnesium, manganese, zinc, iron, calcium, sodium and copper.
- Polyphenols and glucosinolates: groups of plant compounds studied in microgreens.