Table 2.

Antioxidant bioactive compounds and mineral elements content in mature counterparts of the microgreens evaluated in this study.

	Broccoli	Kale	Mustard	Radish	References
Antioxidant bioactive compounds
Ascorbic acid (mg/100 g FW)	13–110	70–93	70	15–39	[33,43,44,45]
Total carotenoids (mg β-carotene/100 g DW)	2–28	27	0.17–0.21	43	[45,46,47,48]
Total isothiocyanates (mg sulphoraphane/100 g DW)	5–2307	NA	NA	189–368	[25,33,49]
Total anthocyanins (mg cyaniding-3-glucoside/100 g DW)	NA	NA	34–67	ND-189	[25,46,50]
Total soluble polyphenols (mg GAE/100 g DW) *	167–3606	967–3010	300–1702	0.2–13,890	[25,33,43,44,45,46,51,52,53,54,55]
Total antioxidant capacity (µM Trolox Eq/100 g DW)
ORAC *	4785–15,887	28,698–36,030	NA	15,021–76,638	[51]
TEAC *	26,200	36,200	NA	NA	[54]
Mineral content (mg/100 g FW)
K	310–599	165–348	384	233–495	[21,40,43,56,57]
Ca	27–88	169–254	115	25–752	[21,40,43,56,57]
Mg	17–40	33–98	32	10–57	[21,40,43,56,57]
Fe	0.34–0.73	0.34–1.6	1.64	0.34–3.8	[21,40,43,56]
Zn	0.41–0.85	0.39–0.61	0.25	0.28–0.39	[21,40,43,56]

ND: Not detected. NA: Not available. FW: fresh weight. DW: dry weight. GAE: Gallic acid equivalents. * calculated in dry base from values of water content from the specifics references or from USDA and ORAC Database (2018) when necessary.