Comparative Analysis of Nutritional and Functional Properties of Mung Bean Grains, Sprouts, and Microgreens

Malnutrition remains a major global concern, particularly in developing regions. Increasing awareness of healthy diets has spurred interest in nutrient-dense, ready-to-eat functional foods such as sprouts and microgreens. This study evaluated variations in nutritional and functional properties of mung bean (variety MI 5) at three developmental stages, grain, sprout, and microgreen to identify the stage with superior attributes. Grains were germinated to produce sprouts (4 days) and microgreens (10 days). Samples were analyzed for protein and moisture, macroelements (nitrogen, phosphorus, and potassium), phytochemical constituents (total phenolics, carotenoids, and ascorbic acid), chlorophyll content, and antioxidant capacity. Results revealed a progressive enhancement in nutritional and functional qualities from grain to microgreen stages. Microgreens exhibited significantly higher (p<0.05) levels of protein, total phenolics, carotenoids, ascorbic acid, and antioxidant activity, while sprouts showed intermediate values. The grains contained the lowest concentrations of most bioactive compounds. These findings highlight mung bean microgreens as nutrient-dense functional food, with health-promoting properties compared to grains and sprouts. Their short cultivation cycle, low input requirements, and high functional value make them an accessible and sustainable option for nutrient-rich diets and public health nutrition strategies.