Professional paper

https://doi.org/10.32779/gf.7.1.5

Sprouts and microgreens – new trends in nutrition

Mirna Koloper ; Student diplomskog stručnog studija Menadžment, Veleučilište u Šibeniku.
Nikolina Gaćina ; Veleučilište u Šibeniku, Šibenik, Hrvatska. *

* Corresponding author.

Abstract

Sprouts and microgreens are foods with a high nutritional density that have become increasingly popular in recent years, both in the food and hospitality industry. They are characterized by practical and quick cultivation, sustainability of production, high nutritional value, and the possibility of various applications. Sprouts represent the earliest stage of plant growth. They develop quickly and become edible within a few days. They are extremely rich in nutrients, including vitamins, minerals, and antioxidants, and are often used as an addition to salads, sandwiches, or other dishes. Their delicate and crunchy taste is mild and pleasant. Microgreens, on the other hand, are plants in the growth stage between sprouts and fully grown plants, which usually lasts from a few days to a few weeks, depending on the species. Microgreens are also highly nutritious but have a more intense taste than sprouts and come in attractive colors. They are often used as a decoration or addition to different dishes. Besides the fact that they can be grown at home or in small spaces, they require minimal resources and care and are an environmentally friendly way of growing herbs. Since they are often more nutritious than ungerminated seeds and mature plants and bring freshness and variety to the diet, they have become a favorite addition to dishes worldwide.

Keywords

sprouts, microgreens, natural functional food, beneficial effect on human health, nutritive value.

Hrčak ID:

322507

URI

https://hrcak.srce.hr/322507

Publication date:

31.5.2024.

Article data in other languages: croatian

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