Microgreens as Nutritional, Functional and Agricultural Potential

Abstract

Microgreens, the tender seedlings of vegetables and herbs harvested shortly after cotyledon development, have emerged as a high-value crop in both culinary and nutritional contexts. This review synthesizes existing literature on their origin, cultivation methods, nutritional composition, phytochemical profile, functional properties, market potential, and safety considerations. Evidence indicates that microgreens contain significantly higher concentrations of vitamins, minerals, and bioactive compounds than mature plant tissues, offering antioxidant, anti-inflammatory, and potential chemopreventive benefits. Advances in controlled environment agriculture, including hydroponics and LED lighting technologies, have enabled consistent production with optimised yield and quality. However, challenges remain in ensuring microbial safety, extending post-harvest shelf life, and standardising cultivation protocols for diverse climatic conditions. The growing consumer demand for nutrient-dense, sustainable foods positions microgreens as a promising component of urban agriculture and public nutrition strategies. Further interdisciplinary research is essential to fully realise their potential in health promotion and sustainable food systems.