There's something mighty about microgreens
Does the term “vegetable confetti” ring a bell? A microgreen is a vegetable or herb that has become the norm in western cultures. These veggie confetti were first brought to the culinary scene in the 1980s by chefs in an up-market restaurant in Los Angeles, California to enrich the flavor, color, and texture of different recipes. Currently, these microgreens are easily spotted on many menus. They are incorporated into a variety of salads, soups, and sandwiches. These ingredients are used in food and dietary supplements to enhance flavor or aesthetics. Among its many features, one thing scientists are trying to push on a large scale is to aim for smart agriculture. This will help feed the mushrooming population by increasing food security while lowering the carbon footprint of food production. Their secret superfood, or superhero, is microgreens.
Microgreens are a hot commodity for several reasons. They are very attractive items for growers since they require minimal equipment, manpower and expanse compared to traditional farming. Vegetables, grains, herbs, and some grains make up microgreens. Harvesting occurs between 7 and 21 days after germination. These functional greens typically grow to a height of no more than 8 centimeters. Some of the cool features of microgreens are their intense flavor, smell, mouthfeel, appearance, and bizarre colors. Phytonutrients vary drastically depending on which crop the microgreens come from. A lack of fresh vegetables poses a threat to the nutritional benefits of those living at high altitudes and remote locations, where transport of goods is a challenge. Microgreens could help tip the nutritional balance in these places. Microgreens usually contain the following nutrients:
ascorbic acid – vitamin c
phylloquinone – vitamin k – key to blood coagulation and bone refurbishment
alpha- tocopherol – vitamin e
beta-carotene – pro vitamin a – important to visión development: lutein and zeaxanthin identified in the human retina and lens of the eye that shield the eye from UV rays and serve as an antioxidant
Phenolic antioxidants
Anthocyanins
Glucosinolates
Pesticides and carbon footprints are associated with modern agricultural practices, which has led to the popularity of organic farming. Moreover, this has encouraged many people to push for a movement to produce food that is safe and nutritious. The whole concept of people eating leafy green vegetables has indirectly influenced the tendency for many to also consume old food products known as baby greens, sprouts, and microgreens. Foods like these can be recognized as functional foods. They have a slight advantage over mature plants in terms of production methods and outcomes.
Sprouts and microgreens have the shortest cultivation period among the 4 plant types. In contrast to mature plants, which need soil and a medium to grow, maintenance work is much easier. Unlike mature plants, sprouts and microgreens are successful without agrochemicals. Sprouts are the easiest to grow when not exposed to light and without a growing system such as soil, agrochemicals, or other nutrients. Sidenote, sprouts can be consumed entirely, meaning the whole plant either as is or cooked and they have lots of dietary fiber. When it comes to microgreens, they can be harvested in a small area with a short growth cycle and minimal to no external nutrients. Different light sources and growing mediums can lead to fully established cotyledons with at least one true leaf. Baby greens and mature plants are kinda the same in some regards. Plants of both types need proper lighting, growth mediums, longer timeframes, and extra outside factors to grow successfully. Baby greens can be eaten raw, while mature greens have to be cooked.
Is there a reason for the hype surrounding microgreens besides their environmental benefits? Well, it has health benefits for human metabolism as well. In many ways, it affects our health. Here are some examples:
Steady and ready to lower inflammation
Helps combat obesity
Assistances improve liver functions – detoxification
Lends a helping hand to enhance kidney function
Fights in lowering blood glucose concentration
Like everything else in this world, nothing is ever flawless and when there are advantages, there are often disadvantages as well. In the case of microgreens, the biggest problem is food safety, specifically bacterial growth, and contamination. Microgreen harvesting conditions are ideal for opportunistic microbial organisms. Pathogens like E.coli, Listeria, and Salmonella lurk in microgreens. Food poisoning outbreaks have caused several product recalls in the food industry. There's also the short shelf-life of microgreens, which makes it difficult to stock shelves. Temperature, photoperiod, humidity, pH, and growth media such as soil type affect bacterial colonization and the nutrient content of microgreens. Microgreens pose a few challenges, but scientists are working on solving them.
One factor that influences the shelf life of microgreens is the age of the seedling during harvest. It's wise to start with a relatively fresh seedling. Reducing injury to the plant post-harvest positively impacts the shelf life of the plant. Microgreens are juvenile and fragile, so they are more likely to be damaged than mature plants. Due to the fact that mats reduce harvesting time and simplify harvesting, growers have switched to growing their plants on mats. The plant doesn't need to be cut, which usually contributes to dehydration or infection. It's also possible to use electrical knives to let the microgreens fall into a clean harvest container. A cheat code: the sharper the blades on the knives, the more efficient the process becomes. Researchers are experimenting with active and intelligent packaging to extend shelf-life, improve quality, ensure freshness, and display information on quality and safety.
With more time and support, these micro-crops could make major strides and combat the nutritional scarcity that is bound to happen or that has already begun. Safety first, always wash your produce before eating them, but I personally prefer cooking my food, no disrespect to those that like to eat their food raw. In particular, seeing that microbial growth is very common in these types of plants. Check with your doctor if this food item is right for your nutritional lifestyle. As always, stay strong & stay vivid!
Reference
Abaajeh, A.R., et al. Environmental factors influencing the growth and pathogenicity of microgreens bound for the market: a review. Renewable Agriculture and Food System. https://doi.org/10.1017/s174217052300008X.
Bhaswant, M. et al. Microgreens – A Comprehensive review of bioactive molecules and health benefits. Molecules. https://doi.org/10.3390/molecules28020867.
