{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T11:08:31Z","timestamp":1789038511814,"version":"build-2803163510"},"reference-count":111,"publisher":"Walter de Gruyter GmbH","issue":"1","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,1,23]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Microgreens, the young edible seedlings of vegetables and herbs, have emerged as nutrient-rich alternatives in\u00a0contemporary diets due to their enhanced sensory and nutritional attributes. This study investigates the nutritional composition and microbial quality of mung bean microgreens in comparison to mung bean sprouts. A consumer perception survey conducted via social media revealed that while awareness of microgreens\u2019 health benefits is relatively high, actual consumption remains limited. On a fresh\u2011weight basis, microgreens showed lower protein and fat contents but nearly double the dietary fiber content compared to sprouts. Microgreens also exhibited elevated levels of essential minerals such as calcium, magnesium, iron, and zinc, with a slight reduction in potassium content. Furthermore, a significant increase in ascorbic acid (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a00.05) was observed, whereas chlorophyll content showed no notable difference (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&gt;\u00a00.05). These findings suggest that mung bean microgreens may serve as a superior functional food component, offering a convenient, sustainable\u00a0option\u00a0to increase dietary fiber, selected minerals, and vitamin C in modern diets.\n                  <\/jats:p>","DOI":"10.1515\/biol-2025-1278","type":"journal-article","created":{"date-parts":[[2026,2,19]],"date-time":"2026-02-19T14:53:41Z","timestamp":1771512821000},"source":"Crossref","is-referenced-by-count":1,"title":["Enhanced nutritional value of mung bean microgreens compared to sprouts: a quantitative study"],"prefix":"10.1515","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4153-926X","authenticated-orcid":false,"given":"Sheba Sunny","family":"Marottickal","sequence":"first","affiliation":[{"name":"Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences , Nitra , 949 76 , Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-3808-693X","authenticated-orcid":false,"given":"Neethu","family":"Saji","sequence":"additional","affiliation":[{"name":"CSIR\u00a0\u2013\u00a0Central Food Technological Research Institute Academy of Scientific and Innovative Research , Mysore , 570020 , India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noufan","family":"Valattil","sequence":"additional","affiliation":[{"name":"Quality, Health, Safety and Environment Officer at National Catering Services & Foodstuff , P.O. Box\u00a039425, 904, Al Ferdous Tower, Salam Street , Abu Dhabi , United Arab Emirates"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sudharsh","family":"Sajeev","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality Assurance , Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University , Thrissur , Kerala , 680651 , India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Theertha","family":"Surendran","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality Assurance , Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University , Thrissur , Kerala , 680651 , India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ritty","family":"Kuriakose","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality Assurance , Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University , Thrissur , Kerala , 680651 , India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4789-9004","authenticated-orcid":false,"given":"Athira","family":"Syamala","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality Assurance , Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University , Thrissur , Kerala , 680651 , India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5193-2957","authenticated-orcid":false,"given":"Eva","family":"Ivani\u0161ov\u00e1","sequence":"additional","affiliation":[{"name":"Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences , Nitra , 949 76 , Slovakia"},{"name":"Slovak University of Agriculture in Nitra, Food Incubator, AgroBioTech Research Centre , Nitra , 949 01 , Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2655-5464","authenticated-orcid":false,"given":"Marcin","family":"Nowicki","sequence":"additional","affiliation":[{"name":"Department of Entomology and Plant Pathology , University of Tennessee , Knoxville , TN , 37996 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0153-4624","authenticated-orcid":false,"given":"Przemys\u0142aw \u0141ukasz","family":"Kowalczewski","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Andrzej Frycz Modrzewski Krakow University , Krak\u00f3w , Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2026,2,19]]},"reference":[{"key":"2026021914533657061_j_biol-2025-1278_ref_001","doi-asserted-by":"crossref","unstructured":"Diatta, AA, Abaye, O, Battaglia, ML, Leme, JF, Seleiman, M, Babur, E, et al.. Mungbean [Vigna radiata (L.) Wilczek] and its potential for crop diversification and sustainable food production in sub-saharan Africa: a review. Technol Agron 2024;4:0. https:\/\/doi.org\/10.48130\/tia-0024-0030.","DOI":"10.48130\/tia-0024-0030"},{"key":"2026021914533657061_j_biol-2025-1278_ref_002","doi-asserted-by":"crossref","unstructured":"Hou, D, Yousaf, L, Xue, Y, Hu, J, Wu, J, Hu, X, et al.. Mung bean (Vigna radiata L.): bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients 2019;11:1238. https:\/\/doi.org\/10.3390\/nu11061238.","DOI":"10.3390\/nu11061238"},{"key":"2026021914533657061_j_biol-2025-1278_ref_003","unstructured":"Balaso, NB. Evaluation of nutritional qualities and antinutritional contents in mungbean genotypes [Master\u2019s thesis]. Rahuri, Ahmednagar, Maharashtra, India: Mahatma Phule Krishi Vidyapeeth; 2024."},{"key":"2026021914533657061_j_biol-2025-1278_ref_004","doi-asserted-by":"crossref","unstructured":"Gan, RY, Lui, WY, Wu, K, Chan, CL, Dai, SH, Sui, ZQ, et al.. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: an updated review. Trends Food Sci Technol 2017;59:1\u20134. https:\/\/doi.org\/10.1016\/j.tifs.2016.11.010.","DOI":"10.1016\/j.tifs.2016.11.010"},{"key":"2026021914533657061_j_biol-2025-1278_ref_005","doi-asserted-by":"crossref","unstructured":"Kumar Dahiya, P, Nout, MJ, van Boekel, M, Khetarpaul, N, Bala Grewal, R, Linnemann, A. Nutritional characteristics of mung bean foods. Br Food J 2014;116:1031\u201346. https:\/\/doi.org\/10.1108\/bfj-11-2012-0280.A","DOI":"10.1108\/BFJ-11-2012-0280"},{"key":"2026021914533657061_j_biol-2025-1278_ref_006","doi-asserted-by":"crossref","unstructured":"Sandberg, AS. Bioavailability of minerals in legumes. 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Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. J\u00a0Agric Food Chem 2012;60:7644\u201351. https:\/\/doi.org\/10.1021\/jf300459b.","DOI":"10.1021\/jf300459b"},{"key":"2026021914533657061_j_biol-2025-1278_ref_023","doi-asserted-by":"crossref","unstructured":"van Hofsten, B. Legume sprouts as a source of protein and other nutrients. JAOCS (J Am Oil Chem Soc) 1979;56:382.","DOI":"10.1007\/BF02671509"},{"key":"2026021914533657061_j_biol-2025-1278_ref_024","doi-asserted-by":"crossref","unstructured":"Nakamura, Y, Kaihara, A, Yoshii, K, Tsumura, Y, Ishimitsu, S, Tonogai, Y. Content and composition of isoflavonoids in mature or immature beans and bean sprouts consumed in Japan. 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The impact of supplementary short-term red LED lighting on the antioxidant properties of microgreens. In: VII International Symposium on Light in Horticultural Systems; 2012: 649\u201356, vol 14.","DOI":"10.17660\/ActaHortic.2012.956.78"},{"key":"2026021914533657061_j_biol-2025-1278_ref_028","doi-asserted-by":"crossref","unstructured":"Sehrish, A, Majeed, I, Zongo, E, Ayub, H, Rasul, H, Rahim, MA, et al.. A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties. Int J Food Prop 2023;26:3082\u2013105. https:\/\/doi.org\/10.1080\/10942912.2023.2272564.","DOI":"10.1080\/10942912.2023.2272564"},{"key":"2026021914533657061_j_biol-2025-1278_ref_029","doi-asserted-by":"crossref","unstructured":"Lone, JK, Pandey, R, Gayacharan. Microgreens on the rise: expanding our horizons from farm to fork. Heliyon 2024;10:e25870. https:\/\/doi.org\/10.1016\/j.heliyon.2024.e25870.","DOI":"10.1016\/j.heliyon.2024.e25870"},{"key":"2026021914533657061_j_biol-2025-1278_ref_030","doi-asserted-by":"crossref","unstructured":"Huang, H, Jiang, X, Xiao, Z, Yu, L, Pham, Q, Sun, J, et al.. Red cabbage microgreens lower circulating low-density lipoprotein (LDL), liver cholesterol, and inflammatory cytokines in mice fed a high-fat diet. J\u00a0Agric Food Chem 2016;64:9161\u201371. https:\/\/doi.org\/10.1021\/acs.jafc.6b03805.","DOI":"10.1021\/acs.jafc.6b03805"},{"key":"2026021914533657061_j_biol-2025-1278_ref_031","doi-asserted-by":"crossref","unstructured":"Bhaswant, M, Shanmugam, DK, Miyazawa, T, Abe, C, Miyazawa, T. Microgreens\u00a0\u2013\u00a0a comprehensive review of bioactive molecules and health benefits. 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Microgreens cultivation: a small beginning towards nutritional security. Kerala Karshakan 2016;4:22\u20139."},{"key":"2026021914533657061_j_biol-2025-1278_ref_039","doi-asserted-by":"crossref","unstructured":"Dubey, S, Harbourne, N, Harty, M, Hurley, D, Elliott-Kingston, C. Microgreens production: exploiting environmental and cultural factors for enhanced agronomical benefits. Plants 2024;13:2631. https:\/\/doi.org\/10.3390\/plants13182631.","DOI":"10.3390\/plants13182631"},{"key":"2026021914533657061_j_biol-2025-1278_ref_040","doi-asserted-by":"crossref","unstructured":"Seth, T, Mishra, GP, Chattopadhyay, A, Roy, PD, Devi, M, Sahu, A, et al. Microgreens: functional food for nutrition and dietary diversification. Plants 2025;14:526. https:\/\/doi.org\/10.3390\/plants14040526.","DOI":"10.3390\/plants14040526"},{"key":"2026021914533657061_j_biol-2025-1278_ref_041","doi-asserted-by":"crossref","unstructured":"Chandra, D, Kim, JG, Kim, YP. Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films. Hortic Environ Biotechnol 2012;53:32\u201340. https:\/\/doi.org\/10.1007\/s13580-012-0075-6.","DOI":"10.1007\/s13580-012-0075-6"},{"key":"2026021914533657061_j_biol-2025-1278_ref_042","doi-asserted-by":"crossref","unstructured":"Kou, L, Luo, Y, Yang, T, Xiao, Z, Turner, ER, Lester, GE, et al.. Postharvest biology, quality and shelf life of buckwheat microgreens. LWT-Food Sci Technol 2013;51:73\u20138. https:\/\/doi.org\/10.1016\/j.lwt.2012.11.017.","DOI":"10.1016\/j.lwt.2012.11.017"},{"key":"2026021914533657061_j_biol-2025-1278_ref_043","doi-asserted-by":"crossref","unstructured":"Yadav, P, Shukla, R, Gupta, A. Enhancing shelf life and nutritional quality of leguminous microgreens: insights into the application of nanotechnology, hydroponics, and genetic engineering approaches. In: Recent trends and applications of leguminous microgreens as functional foods. 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