Original scientific paper

https://doi.org/10.31727/gzb.41.3.3

Microgreens as a functional food

Nevena Opačić orcid.org/0000-0002-5156-2834 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Anja Šagud ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Antonia Skomrak ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Josipa Đurak orcid.org/0000-0002-4290-8338 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Fabijan Kos ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marijan Butković
Sanja Fabek Uher orcid.org/0000-0002-2708-5214 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Among functional foods, microgreens of different vegetables, aromatic herbs and grains are highlighted as a source of polyphenols, vitamins and minerals. Their consummation has a positive effect on human health. Microgreens are consumed raw, in the cotyledon phase with not fully developed first real leaves, therefore there is no nutrient loss during thermal processing. Nutritionists recommend the microgreens due to a higher content of vitamins and minerals, i.e. lower content of nitrates, compared to mature plants. This paper provides an overview about the selection of species, nutritional value, production technology and use of microgreens according to the recent studies.

Keywords

vegetables; production; minerals; vitamins

Hrčak ID:

201104

URI

https://hrcak.srce.hr/201104

Publication date:

10.6.2018.

Article data in other languages: croatian

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