Measurement of phytochemical content and nutritional characteristics of microgreens grown in high altitude region of India

Rani, Seema and Singh, Narendra and Kaur, Charanjit and Varghese, Eldho (2024) Measurement of phytochemical content and nutritional characteristics of microgreens grown in high altitude region of India. Journal of Food Measurement and Characterization, 18. pp. 3113-3127. ISSN 2193-4134

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Abstract

Microgreens grown and consumed at high altitudes can help inhabitants with nutritional security. A study on the measurement of phytochemical content and nutritional characteristics of nine (i.e. radish, cabbage, broccoli, beetroot, peas, mung beans, sunflower, garden orche, and buckwheat) microgreens grown in high-altitude regions of India was carried out to understand their nutritional richness and diversity. The phytochemical analysis for 26 parameters, including proximate, essential elements, and vitamins, was performed using standard methods. The nutrient content % and nutrient quality score were also calculated and compared with the U.S. Food and Drug Administration guidelines to develop their dietary recommendations for better understanding the nutrient content of the dose of these microgreens. A nutrient quality score is calculated based on 12 desirable and 1 limited nutrient (Na). The result stated that these microgreens are rich sources of vitamins A, C, and β-carotene, with cruciferous members like radish, cabbage, and broccoli being particularly high in vitamin B5 as per RDI values. Beetroot microgreens are excellent sources of vitamins B2, B3, B5, β-carotene, Mn, Fe, and dietary fiber. Mung bean microgreens are rich in vitamins C, B3, B5, β-carotene, Fe, and Mn. Sunflower pea, and radish microgreens are also beneficial for various vitamins. The phytochemical measurement of microgreens found that they can potentially enhance nutritional uptake successfully in high-altitude regions. Further research is required on sustainable production, packaging, storage, sensory attributes, their potential to prevent or treat diseases, and gut–microgreens interaction to establish them as a more efficient, functional, and instant food for the region’s nutritional security.

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