Microgreen Nutrition

	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S	T	U	V
1	Teng, J., Liao, P., & Wang, M. (2021). The role of emerging micro-scale vegetables in human diet and health benefits— an updated review based on microgreens. Food & Function, 12(5), 1914–1932. https://doi.org/10.1039/d0fo03299a mg per 100 g fresh weight
2	Commercial Name	Scientific Name (Genus and species)	K - Potasium	Ca- Calcium	P- Phosphorus	Mg - Magnesium	Na - Sodium	Fe - Iron	Zn - Zinc	Mn - Manganese	Cu - Copper	Vitamin C - Total Ascorbic Acid	Vitamin C - Ascorbic Acid	Total Carotenoids	B-Carotene	Lutein/Zeaxanthin	Violaxanthin	Vitamin E - Total Tocopherols	a-Tocopherol	Phylloquinone (ug per g FW)	Total phenolic content (mg GAE per 100 g FW)	Total glucosinolate content (umol per 100 g FW)

3	Arugula	Eruca sativa Mill.	343	67	63	41	35	0.71	0.35	0.29	0.07	57.9	38.1	12.1	7.6	3.9	0.6	2.7	2.1	2.5	101.7	239.3
4	Kohlrabi purple		342	92	77	55	50	0.75	0.43	0.39	0.11	86.2	46.6	12.9	7.8	4.5	0.6	3.6	2.7	3.2	300.5	110
5	Kale Red		332	59	60	36	43	0.47	0.29	0.32	0.06	43.9	27.8	10.4	6.4	3.3	0.7	2.9	2.7	2.4	220.8	254.7
6	Tatsoi		329	62	66	33	36	0.57	0.35	0.29	0.05	42.2	35.8	15.7	9.5	5.3	0.9	4.3	3.8	2.4	181.9	377.8
7	Broccoli	Brassica oleracea L. Var. italica	326	88	69	51	52	0.67	0.37	0.37	0.09	107.2	89.3	11.9	7.3	3.8	0.8	3.1	2.3	3.3	282.8	147.5
8	Mustard Red		289	47	52	28	27	0.62	0.22	0.24	0.06	35.8	19	10.5	6.5	3.5	0.5	2.2	2	2	208.6	1
9	Pak Choy		284	58	59	31	42	0.49	0.3	0.29	0.05	35.2	28.9	8.2	5.1	2.7	0.4	2.9	2.6	2.2	145.4	257.3
10	Radish Red		283	56	81	49	42	0.67	0.43	0.3	0.11	56.9	24.6	13.8	8.3	4.6	0.9	5.1	4.1	3
11	Kale Tuscan		283	80	69	52	51	0.72	0.37	0.44	0.09	86.4	54.1	14.8	8.4	5.2	1.3	4.1	3.6	3.1	220.2	135.3
12	Cabbage Savoy		238	98	59	62	65	0.57	0.27	0.38	0.05	91.3	50.5	11.2	6.8	3.9	0.5	2.2	1.6	2.7	192.1	42.7
13	Radish Ruby		215	41	82	39	19	0.55	0.4	0.17	0.06	61.2	41.6	8.8	4.6	3.1	1.1	4	2.5	2	811.2	131.5
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