Microgreens: A Innovative Source of Aesthetics and Nutritional Value in Gastronomy
Use of Microgreens in Gastronomy
DOI:
https://doi.org/10.1071/ejmbs.v4i2.22Keywords:
Functional Food, Gastronomy, Healthy Eating, Microgreens, Plant-Based NutritionAbstract
In recent years, chefs in the field of gastronomy have begun to adopt the use of microgreens in their dishes as a new trend. Microgreens are nutrient-rich foods enriched with components such as potassium, vitamins, minerals, and antioxidants. The consumption of these plants can contribute to reducing cancer risk and improving hormonal balance. Additionally, their higher phytochemical, mineral, and vitamin content compared to mature plants means that incorporating them into diets can significantly enhance nutritional quality. As much as the quality and flavor of food in restaurants are essential, the increasing consumer interest in food presentation and the demand for healthy ingredients are gaining importance. Chefs aim to provide exotic flavors, appealing colors, and health benefits through the use of microgreens. In this context, microgreens not only enhance flavor, color, and texture in salads but are also regarded as functional foods due to their rich phytochemical content. The demand for microgreens in the food industry has been steadily increasing over time. This rise is linked not only to innovations in the gastronomic world but also to the growing awareness of healthy eating. Chefs are making microgreens an indispensable part of their kitchens by offering consumers more attractive and nutritious meals. Thus, microgreens play a significant role in preparing dishes that are both aesthetically pleasing and rich in nutritional value. This review study aims to explore microgreens and their use in the field of gastronomy.
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