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As part of the “Food Resilience in the Face of Global Disastrous Events” project, an international research team discovered that these vegetables can be grown in various soilless production systems in small indoor spaces, with or without artificial lighting
Francesco Di Gioia, head of the research team and assistant professor of vegetable crops at the Pennsylvania State University School of Agricultural Sciences, said that with microgreen vegetables, people can even produce fresh and nutritious vegetables in areas that are considered food deserts
He said: "The current COVID-19 pandemic shows the fragility of our food system and the need to address malnutrition and inequality in nutrition security, which may be exacerbated by emergencies or disasters that may occur in the future
The nutritional status of micro-green plants is related to a variety of colors, shapes, structural characteristics and flavors, which are obtained from the germination of a variety of edible vegetable varieties (including herbs, herbal crops and wild edible varieties)
Di Gioia pointed out that due to the short growth cycle and very little fertilizer input, micro-green vegetables have great potential to provide essential nutrients and antioxidants
Di Gioia pointed out that consumers can use simple tools in the kitchen to produce micro-vegetables at home
Taking into account all the characteristics of micro-green plants, NASA and European Space Agency scientists also recommend that they be used as a source of fresh food and essential nutrients for astronauts engaged in long-term space missions
He said: "In this case, a variety of fresh, nutrient-rich micro-green plants can be grown in a relatively short period of time to provide a source of minerals, vitamins and antioxidants
Di Gioia presented this research in a virtual way at the International Symposium on Soilless Culture and Hydroponics sponsored by the International Society of Horticultural Sciences last spring
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