Microgreens as functional foods: Advances in cultivation, nutrient enrichment and postharvest management

The increasing global demand for nutrient-dense, functional foods has fuelled interest in microgreens, which are young, edible seedlings harvested at the cotyledon or first true leaf stage. These miniature greens are valued for their vibrant appearance, concentrated flavors and superior nutritional content, including high levels of vitamins, minerals, antioxidants and secondary metabolites. This review discusses recent developments in microgreen cultivation, including advances in soilless substrates, controlled environment agriculture, seed density optimization, seed treatments and fertilization strategies. Substrates such as cocopeat, peat moss and jute fiber, along with hydroponic and aeroponic systems, have been shown to enhance yield and nutrient concentration. Manipulating light quality, particularly with red and blue LED combinations, significantly improves plant growth and phytochemical content. Seed treatments, including nutrient biofortification and disinfection, further promoted germination, nutrient uptake and safety. Although microgreens generally contain lower levels of anti-nutritional factors like phytic acid compared to their mature counterparts, these compounds can still impact mineral bioavailability. However, research demonstrates that targeted biofortification can effectively reduce such limitations. This review provides a comprehensive overview of the production techniques, nutritional potential and safety considerations of microgreens, highlighting their relevance as a sustainable and health-promoting food source.