Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development

Abstract

Micronutrient deficiencies are a significant global health issue. More than 2 billion individuals worldwide are estimated to still be lacking in important vitamins and minerals today. The majority of these folks reside in developing countries and typically lack many micronutrients. Microgreens are immature edible vegetables has lots of potential health benefits, can grown easily. Mustard (Brassica nigra) and coriander (Corindrum sativum) greens are very common in India and can grow in Indian climate. People of both urban and rural population can afford and grow these. The aim of the present study is to analyse nutritional and functional quality of mustard and coriander greens at different phases of development. For this mustard and coriander greens were grown and collected at different phases of development (microgreen, babygreen and maturegreen) and their nutritional (macronutrients & micronutrients) and phyto-chemicals analysis were performed. Functional properties (anti-oxidant & anti-microbial) of mustard and coriander green were also evaluated. Result showed that micronutrients like beta carotene (66%), ascorbic acid(>100%), iron( 100%), calcium (28%), phosphorus(47%) level were higher in mustard microgreen compared to the mature green. In case of coriander green also micronutrients like beta carotene (86%), ascorbic acid (>100%), iron (90%), calcium (15% ), phosphorus(34%) level were also higher in microgreen compared to mature green. Mustard and coriander microgreens also showed potential anti-microbial activity against Escarechia coli and Bacillus subtilis. Being a dense source of nutrients and phyto-chemicals mustard and coriander microgreens may be considered as super food and can be used to combat malnutrition and major disorders that occur in the human body.