Exploring mineral profiles and their bioaccessibility of chicory, Swiss chard, and black cabbage microgreens

Microgreens, hailed as the vegetables of the future, are gaining popularity due to their simple production methods. The aim of this study was to characterize the mineral profile (Ca, K, Mg, Al, B, Ba, Cu, Mn, Zn, Co, Cd, Cr, Ni, and Pb) and the content of the anions (NO3−, SO42−, and Cl−) of three microgreens: chicory, Swisschard, and black cabbage, and to evaluate the bioaccessibility of the mineral nutrients using an in vitro digestion process. The three species exhibited distinct mineral profiles, with Swiss chard showing higher levels of Ca, K, Mg, Fe, and Zn, while chicory had a higher content of NO3−. Co, Cd, Cr, Ni, Pb were not quantified because they were below the detection limit. Moreover, the study identified variations in bioaccessibility during in vitro digestion. The mineral nutrient with the highest bioaccessibility was copper (100 %), while the lowest was Mn (15 %). Swiss chard exhibited elevated levels of B, Mg, Fe, Cu, and K bioaccessible compared to the other microgreen. Even when consumed in small portions, microgreens contribute significantly to the Recommended Dietary Allowance. Thus, microgreens represent a promising addition to dietary options, but their role should be considered within the context of a balanced diet.