Biofortification of Sprouts and Microgreens with Trace Elements and Calcium

A large proportion of the world’s population struggles to meet the body’s requirements for certain minerals. It raises interest in methods of enhancing their levels in food raw materials. Sprouts and microgreens are highly promising raw materials for biofortification. Mineral accumulation in these raw materials may be influenced by genetic factors, as well as by concentration, form and method of mineral application, light conditions, and the plant growth period. In some cases, studies have reported several dozen-fold increases in the content of the applied mineral compared with control samples. However, in some experiments, selenium accumulation was so high that it may pose a risk to consumers. The topic of the human body’s ability to utilise the components supplied in this form has also not been sufficiently researched. There is a lack of publications on minerals such as chromium, magnesium, and copper. The research focuses mainly on biofortification with selenium, zinc, iron, calcium and iodine. Nevertheless, even for these minerals, the number of studies is still insufficient to develop precise biofortification protocols that take into account both the genetic characteristics of the plants and their growing conditions, so as to ensure an adequate supply of the missing minerals and consumer safety.