Microgreens as a potential food for nutritional security in the rural urban continum

Nutritional insecurity is a major global concern, driven by the increasing urban population's demand for readily available, nutrientdense, and sustainable food sources. Microgreens, rich in vitamins, antioxidants, and minerals, are high-value functional foods that can help to combat malnutrition. These vegetable greens, developmentally between sprouts and baby greens, are harvested after the cotyledon leaves develop with one set of true leaves. They are widely used to enhance the color, texture, and flavor of various dishes while offering superior nutritional content and sensory appeal compared to sprouts and mature greens. Microgreens are grown from vegetable, herb, and wild edible species using minimal water and a short growth cycle. They require no pesticides, fertilizers, or energy-intensive transportation, making them an environmentally sustainable option. They can be cultivated in soilless systems with organic or inorganic substrates like vermiculite, perlite, and peat moss or grown in soil under open-field or controlled conditions such as greenhouses with artificial lighting. Several factors influence their fresh yield and nutritional quality, including plant species, sowing density, growing media, lighting conditions (duration, intensity, and quality), presowing seed treatments, and fertilization. This review explores the nutritional benefits of microgreens and the key factors regulating their yield and quality.