Work

Compositional and nutritional assessment of seed spice microgreens for functional food applications

Year: 2025

Type: article

Abstract: Despite the growing popularity of microgreens as functional foods, limited information exists on the compositional diversity and nutritional potential of seed spice microgreens. Although the seeds of these spices are widely used as flavouring agents, their microgreen forms remain underexplored. This study profiled six seed spices-ajwain, brown and yellow mustard, fennel, fenugreek, and white poppy grown under standardized soilless cultivation. Comprehensive analyses of proximate composition, minerals, bioactives, antinutrients, correlation networks, PCA, Estimated Daily Intake (EDI), and Nutrient Contribution (NC) were conducted to assess dietary relevance. Substantial interspecific variation was observed. Fenugreek exhibited the highest soluble protein (2.18%), potassium (1130 mg/100 g DW), vitamin C (85.11 mg/100 g FW), and iron (43 mg/100 g DW), with low oxalates and phytates. Fennel excelled in crude fibre (20%) and calcium (847 mg/100 g DW), while brown mustard accumulated maximal carotenoids and anthocyanins. Correlation analysis revealed coordinated nitrogen–protein–pigment metabolism and a carbohydrate–vitamin C trade-off. PCA (65.7% variance) grouped fenugreek and mustard with antioxidant/protein traits and fennel with fibre/mineral attributes. EDI/NC identified fenugreek as the most balanced microgreen, contributing ~80% DV vitamin C and ~198% DV iron per serving. This study provides the first integrated nutritional framework for seed-spice microgreens and identifies high-value candidates for functional food development. • First integrated study on nutrition of selected spice seed microgreens • Fenugreek greens excel in protein, vitamin C, and potassium • Fennel greens rich in calcium, fibre, and magnesium for health • Mustard greens show balanced nutrients with high carotenoids • Findings expand food composition data for functional foods • All seed spice microgreens hold promise for diet diversity and better nutrition

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.108830