“Microgreens” is the name for vegetables and herbs harvested for food as tiny seedlings. Says Agricultural Research Service (ARS) food technologist Yaguang (Sunny) Luo, “Microgreens are an emerging class of specialty fresh produce that has gained popularity with chefs and consumers in recent years and could have a positive impact in the diet.”
Luo headed a team of scientists at the Food Quality Laboratory in Beltsville, Maryland, that analyzed the mineral content of 30 different microgreen varieties donated by a commercial microgreen grower. Collaborating with Eton Codling, an agronomist from the Adaptive Cropping Systems Laboratory, and Zhenlei Xiao, a postdoctoral researcher working with Luo, the team focused on Brassica microgreens, such as arugula, broccoli, kale, radish, red cabbage, and wasabi. Brassica vegetables contain phytochemicals, vitamins, and minerals that are important to human health.
The team analyzed the microgreens for levels of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc. These minerals play crucial roles in various biological processes in both plants and animals. In humans, mineral deficiencies can cause metabolic disorders, organ damage, disease, and even death. For example, the importance of calcium and magnesium on bone health is well known, and deficiencies in these minerals can lead to osteoporosis.
To read the rest of the story, please go to: USDA AgResearch Magazine
