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Publication: IIP Proceedings Year: 2022, Month: November Page No: 183-189, ISSN/ISBN: 978-93-95632-76-8, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023C2417C1E356F148.pdf
MICROGREENS: A MIRACLE FOOD WITH A TREASURE OF NUTRIENTS AND A NEW BEGINNING TOWARDS NUTRITION
Area/Stream: Agriculture Engineering & Food Sciences, Authors: Somy Mary Mathew Keywords: Microgreens, biologically active compounds. Book Name /series: Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 10, Part 3, Chapter 4Publication: IIP Proceedings Year: 2022, Month: November Page No: 183-189, ISSN/ISBN: 978-93-95632-76-8, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023C2417C1E356F148.pdf
Abstract:
Microgreens are an emerging group of edible vegetables grown when the initial leaves are fully developed and just before the actual leaves appear. The concept is gaining popularity as a new culinary and food asset. They are used to enhance the flavor and nutritional content of raw vegetables or as edible garnishes for a variety of foods. The majority of microgreens are grown from cabbage, mustard, buckwheat, radish, spinach, lettuce, and other vegetables. Microgreens are becoming increasingly popular due to their high concentration of physiologically active substances such as important micronutrients and antioxidants compared to fully grown vegetation (essential for health). This chapter aims to provide an overview of the nutritional information of microgreens and their benefits.
Cite this: Somy Mary Mathew,"MICROGREENS: A MIRACLE FOOD WITH A TREASURE OF NUTRIENTS AND A NEW BEGINNING TOWARDS NUTRITION", Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 10, Part 3, Chapter 4, November, 2022, 183-189, 978-93-95632-76-8, https://www.rsquarel.org/assets/docupload/rsl2023C2417C1E356F148.pdf
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