Microgreens combine visual, taste, flavor and bioactive qualities based on genetic selection, making them a gastronomic novelty. In the present study, ten microgreen genotypes were investigated in terms of biometrical traits (fresh yield, dry matter concentration, and main color indices) alongside compositional analyses, involving cations, nitrate, vitamin C, phenols, and glucosinolate profile. The genotypes were selected from Brassicaceae (five), Chenopodiaceae (one), Portulacaceae (one) and Asteraceae (two) families, according to the availability of unexploited local varieties beyond the commercial ones. The microgreens were cultivated hydroponically in a controlled environment. Distinct genotypic variations were observed for each measured biometric and qualitative trait, with substantial differences noted between and within species. Among the ten genotypes, the underutilized purslane stood out for vitamin C (30 mg 100 g-1 f.w.), Mg (39 mg 100 g-1 f.w.), and the remarkably low nitrate content (7 mg 100 g-1 f.w.). White mustard exhibited the highest levels of glucosinolates (171 mg kg-1 f.w.), phenols (190 mg g.a.e. 100 g-1 f.w), and notable concentrations of cations such as potassium, calcium, and magnesium. From a nutritional perspective, ‘Mugnolo’ (Brassica oleracea var. italica Plenck) proved less suitable as a microgreen due to its highest Na/K ratio (2.28) and generally the low content of other minerals, phenols, vitamin C, and glucosinolates. The findings of this study hold significance for selecting new microgreen species/varieties that align with the preferences and requirements of both consumers and producers.
Keywords: mustards, ‘rapini’, ‘mugnoli’, fodder radish, purslane, chicory, beetroot