Many studies have shown the benefits of eating microgreens. The studies range from evaluation of phytochemical content to the studies on shelf-life of microgreens.
On April 25 2020 a study was accepted for publication in the Journal of Agriculture and Food Research. The study was on the Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. The study was conducted by Manjula D.Ghoora, Ashrita C.Haldipur, and N.Srividya from the Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning (Deemed to Be University), Anantapur, 515001, A.P, India.
The study focused on the control of oxidative stress with the help of natural antioxidants obtained green leafy vegetables in a diet. This study used 10 different microgreens from eight different families instead of adult plants. The antioxidants targeted were ascorbic acid (AsA), lutein (Lut), chlorophyll (Chl), total phenolics (TP) and total flavonoids (TF) with antioxidant functions.
Spinach (Amaranthaceae), Onion (Amaryllidaceae), Carrot and Fennel (Apiaceae), Sunflower (Asteraceae), Mustard and Radish (Brassicaceae), Fenugreek (Fabaceae), French basil (Lamiaceae) and Roselle (Malvaceae) were used in this study.
To have a mature plant to bounce against the microgreen’s spinach was grown under the same conditions to the mature plant stage. It was then analyzed to ascertain its phytochemicals and antioxidant capacities. Those results were then used to study the differences in results obtained from the microgreens.
Without getting into the technical aspects of the study, the end result was that all of the microgreens studied were found to have higher or comparable Overall Phytochemical Composite Index (OPCI) and Antioxidant Potency Composite Index (APCI) than spinach mature leaves.
Please go to the link for the study and see the results for yourself in the Journal of Agriculture and Food Research.