Journal of Biology and Nature

Microgreens are tender edible seedlings harvested shortly after germination, typically at the cotyledon stage with or without the emergence of the first true leaf. Over the last decade, microgreens have moved from niche culinary garnishes to widely discussed “functional greens” because they can concentrate vitamins, minerals, and diverse phytochemicals into a small biomass while being produced rapidly in compact spaces. Their short production cycle, compatibility with controlled-environment agriculture, and potential to tailor nutritional profiles through light, substrate, and nutrient management make microgreens a compelling crop class for urban food systems and health-oriented markets. This review synthesizes recent evidence on microgreens’ nutritional and phytochemical composition, the mechanistic basis of putative health benefits, and cultivation strategies that improve yield, nutrient density, safety, and shelf-life. Particular attention is paid to the roles of genotype, light spectra and intensity, nutrient management, postharvest physiology, microbiological risk, and packaging innovations. Evidence indicates substantial interspecies and intraspecies variability in vitamins, carotenoids, phenolics, and glucosinolates, with bio accessibility and metabolite stability influenced by digestion and storage. Controlled lighting especially spectral tuning and intensity management, emerges as a high-leverage tool for manipulating antioxidant profiles and visual quality. However, microgreens are commonly consumed raw and can be susceptible to microbial contamination and rapid quality decline, underscoring the need for integrated “farm-to-fork” safety and postharvest strategies. The review concludes by identifying research gaps in human clinical validation, standardization of production protocols, and whole-system sustainability trade-offs in indoor farming.