The Gut-Green Connection: Why Microgreens Matter?

Microgreens are often seen on salads, sandwiches, and social media. These tiny and colourful greens are gaining popularity in kitchens and health communities around the world.

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¹S Geethanjali, ²T. Uma Maheshwari & ³S. Jayadevi

They not only add a bright look and mild, peppery flavour to food but are also rich in nutrients. Microgreens may play an important role in improving gut health.

What Are Microgreens?

Microgreens are delicate, young greens grown from the seeds of vegetables, herbs, grains, and flowering plants. They usually comprise fully developed cotyledons and may also have partially emerged true leaves (Kowitcharoen et al. 2021). It is harvested within 7–21 days after planting, and generally reach a height of 5–10 cm (Jambor et al. 2022).

They possess intense flavours, soft textures, exciting colours, and are rich in essential nutrients (Tan et al. 2020). They are usually enjoyed fresh and are often featured as a garnishing material for foods and contain higher micronutrient levels than mature plants (Sharma et al. 2025). Unlike sprouts, which are grown in water, microgreens are cultivated in soil or a soil-like medium, allowing them to develop early photosynthetic machinery and concentrate nutrients.

Popular microgreen varieties include:

• Broccoli - high in sulforaphane, a potent antioxidant

• Radish - adds spice and boosts digestion

• Kale and Mustard - rich in vitamins A, C, and K

• Basil - aromatic and anti-inflammatory

• Millet microgreens - lesser-known, but rich in minerals and bioactive compounds

Despite their small size, microgreens are nutrient powerhouses, often containing 4 to 40 times more vitamins, minerals, and antioxidants than their mature counterparts. This makes them a simple and delicious way to improve your nutrition (Fig 1).