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EVEC Microgreens
Category Scientific Library
Open-access scientific research on microgreens, hosted for free educational use with full attribution to the original authors and publishers under their Creative Commons licences.
Protein rich microgreens: pea, lentil, chickpea, and sunflower
Pea, lentil, chickpea and sunflower microgreens as a protein source — with the measured numbers, and an honest note on where the data are simply missing.
Fermentation of microgreens: a step further toward improving their nutritional value
What fermentation does to microgreens: research on radish microgreen beverages and gut microbiota metabolites, plus kimchi-style ferments that extend shelf life.
Microgreens as the space food
Microgreens have not yet been grown in orbit, but plant scientists argue they suit a spacecraft well. What the research actually says about space crops, hydroponics and taste in microgravity.
Sensory analysis in microgreens: why some are spicy, others sweet, and others taste like fresh grass
Why some microgreens are spicy and others sweet: glucosinolates, green leaf volatiles and phenolics, and how light, harvest timing and growing stress shift the flavour.
Microgreens vs. sprouts vs. baby leaves: we finally answer the eternal question!
Microgreens vs sprouts vs baby leaves: the eternal question, finally answered. How they differ in how they grow, how you eat them, and what it means for food safety.
Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.
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