A review article on microgreens as super foods

Sneha S Bhat; Aditi Vichare

A review article on microgreens as super foods

Authors
Sneha S Bhat, Aditi Vichare

Abstract
Microgreens are an emerging specialty food product that is gaining popularity and attention these days. They are cotyledonary leafy greens that are young and fragile and come in a variety of hues, textures, and tastes. As a novel culinary element, they are gaining appeal. They are used to dress up salads or as edible garnishes on a range of different foods. Due to their high quantity of purported benefits, microgreens have enormous potential for boosting the nutritional value of the human diet. microgreens are developed chiefly from mustard, cabbage, radish, buckwheat, lettuce, spinach. The utilization of microgreens has these days expanded because of higher centralizations of bioactive parts like nutrients, minerals, and cancer prevention agents than develop greens, which are significant for human wellbeing. Notwithstanding, they commonly have a short time span of usability because of fast item disintegration. This review is aimed to provide an overview of the nutritional facts, possible bioactive substances, and future prospects and challenges for broadening the probable markets.

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