Young Sprouts – Meaning and Use in Consumption

Microlives are young leaves that grow from the seeds of edible vegetable plants. They are advanced forms of sprouts. A sprout is referred to as a seed that has already sprouted a shoot, while a microlife refers to a thin stem with young leaves, without the seed. Microlives are cultivated on a different surface than sprouts, usually in the ground, while sprouts are grown on moist cotton or in a special device for sprouting. Sprouts require a few days to grow, while microlives can take up to two weeks. This exotic type of edible greens has gained popularity as a new culinary trend in recent years and is now widely available in food stores. Microlives are harvested after about one or two weeks of sprouting, before the plant develops its proper leaves. Young and delicate leaves can be a great addition to the diet, adding flavor and appearance to salads and sandwiches. Microlives can be cultivated from many edible plant species, but the most common ones are mustard, sunflower, cabbage, radish, buckwheat, lettuce, arugula, spinach, and broccoli varieties. Microlives offer a wide range of colors, textures, and flavors.

Young plant leaves exhibit remarkable nutritional values. Research has shown that they contain significantly more vitamins and minerals than mature leafy vegetables or seeds (taking into account the micronutrient content per 100 g of product) (S. A. Mir et al. 2017). The difference for some microelements can be as high as 40 times (U. Naidoo 2021). Young plant leaves are a rich source of vitamins C, E, K, folic acid, magnesium, calcium, iron, potassium, zinc, and selenium. Including them in the diet facilitates meeting the daily requirements for these nutrients. Although humans cannot consume large amounts of young plant leaves, even a 20 g serving will significantly contribute to the supply of micronutrients. A standard serving of 100 g of mature, larger-volume and weight vegetables can provide similar amounts of these compounds. However, young plant leaves are characterized by a more concentrated form and possess different taste and visual qualities, making them an attractive addition to the diet and an alternative to traditionally cultivated vegetables. Young plant leaves also have a lower content of harmful nitrates compared to mature leafy vegetables. Young plants do not accumulate as much nitrogen from the soil as mature vegetables that have been drawing nutrients from the soil for a long time. This suggests the possibility of using young plant leaves in children's diets. This age group is more susceptible to the carcinogenic effects of nitrates due to an underdeveloped gut microbiota and inadequate protection of the intestinal mucosa. Consuming young plant leaves by children can contribute to meeting the need for essential micronutrients with a low risk of nitrate exposure (E. Pinto et al. 2015).

Apart from vitamins and mineral substances, micro-leaves are also an abundant source of biologically active compounds, including antioxidants such as beta-carotene (pro-vitamin A). They also contain a considerable amount of compounds from the polyphenolic group, such as flavonoids, stilbenes, and phytoestrogens. These compounds have anti-inflammatory and anti-carcinogenic effects and also protect against the harmful effects of free oxygen radicals. Micro-leaves are also a source of phytosterols (from the terpene group), which have a positive influence on the lipid profile by lowering the cholesterol level in the blood. Furthermore, micro-leaves contain glucosinolates - nitrogen-containing metabolites of plants, which have a chemopreventive effect in the human body by preventing the occurrence of certain types of cancer, such as breast or prostate cancer.

Microlytes, which fall under the category of dark green leafy vegetables, are one of the most nutritionally valuable foods. They are low in calories but high in nutrients. Due to their high concentration of vitamins, minerals and bioactive compounds, they can be classified in the category of superfoods. In addition, they are considered to be functional foods, i.e. not only providing nutrients but also having other health-promoting effects. Incorporating microlytes into the diet can lead to an improvement in nutritional status, prevent deficiencies in nutrients and vitamins, and have a positive impact on the parameters of carbohydrate and lipid metabolism (glucose and cholesterol levels in the blood). Thanks to these positive health effects, they can help in the prevention of civilizational diseases such as obesity, type 2 diabetes and cardiovascular diseases.

Micro-greens are currently grown on a large scale but can also be produced at home in shallow containers or donut trays with potting soil. Micro-green seeds can be purchased in gardening stores or online. After sowing, they should be watered regularly. They are suitable for consumption after approximately one week or two weeks after germination begins. Micro-greens grow longer than sprouts, making them leafier and greener. They are harvested directly above the roots and consumed like fresh salads. The main disadvantage of micro-greens is their limited shelf life after harvesting - only a few days at cool temperatures. Over time, the nutritional content of micro-greens gradually decreases, so it is recommended to consume them fresh. Micro-greens can be grown at home in donut trays throughout the year, enabling their enjoyment even in winter.

Similar to ripe vegetables, microgreens can serve as an addition to sandwiches, a base for green salads, a decoration for main dishes or additives. They pair excellently with the taste of fish, eggs, and other vegetables. They taste and look best in raw form but can also be added to hot dishes, such as Asian cuisine.

Ingredients (for one portion): - medium-sized boiled guinea fowl breast (about 120 g), - 3 thin slices of feta cheese (30 g), - a handful of microgreen or broccoli microgreen blend (20 g), - one tablespoon of olive oil (5 g), - 3 Italian walnuts (12 g). Preparation: Wash the guinea fowl breast, peel it and cook it whole. Slice it and arrange on a plate. Sprinkle with crumbled feta and chopped walnuts. Decorate the salad with microgreens and drizzle with olive oil.

Ingredients (for 2 servings): 1/2 large pack of frozen Chinese vegetables (350 g), small pack of rice noodles (100 g), 1 tablespoon of rapeseed oil (10 g), 2 tablespoons of soy sauce (20 g), 1 single chicken breast (150 g) or a piece of smoked tofu (180 g), 2 handfuls of sunflower microgreens (40 g). Preparation: Heat a deep frying pan with oil. Add the frozen vegetables and diced smoked tofu or chicken. Fry briefly, season with soy sauce, then cover and stew until soft. Meanwhile, cook the rice noodles and add them to the pan. Mix with the remaining ingredients and fry briefly again, finally add the sunflower microgreens.

Ingredients (for 2 servings): - small cauliflower head (300 g), - parsley (100 g), - 1/4 celery stalk (100 g), - piece of oatmeal (100 g), - 2 small potatoes (100 g), - 2 cups of broth or water (500 ml), - 2 tablespoons of micro-leaves (40 g), - optional one teaspoon of olive oil (10 g), - spices such as pepper, salt, a bit of cinnamon. Preparation: Rinse and peel the vegetables and cut them into smaller pieces. Put them in a pot and cover them with broth or water, so that the vegetables are slightly covered. Cook the vegetables until they are soft. Then add spices such as pepper, salt and a bit of cinnamon. Blend everything into a smooth mass. If the soup was cooked with water, add a teaspoon of olive oil. Finally, pour the cream soup into bowls and sprinkle with micro-leaves.

Microlytes are renowned for their high levels of antioxidants, vitamins, and minerals, making them beneficial to human health. They belong to the category of products with high nutrient density and hence, ought to be included in the diet.