Microgreens: The tiny nutritional powerhouse
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Authors
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Lavkush Singh
Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh 224 229
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Manoj Punasiya
Dr Rajendra Prasad Central Agricultural University, Pusa, Bihar 848 125
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Arusha Sharma
Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125 004
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Anant Bahadur
Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125 004
Keywords:
Functional foods, Health benefits, Nutritious value, Sustainable productionAbstract
Microgreens are young, tender, edible seedlings harvested 7–21 days after sowing, positioned between sprouts and baby greens, and valued for their intense flavour, vibrant colour, delicate texture and visual appeal. They are considered ‘super foods’ due to their high nutritional status, often containing 30–40 times higher levels of vitamins, minerals and anti-oxidants than mature vegetables. Microgreens can be grown year-round in limited spaces using soil or soilless systems, making them suitable for urban and sustainable agriculture. Their short growth cycle, low input requirements and high market value offer strong economic potential while supporting improved nutrition and health.
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