Microgreens enriched in iodine or depleted in potassium to meet the different dietary needs of those suffering from thyroid or kidney problems: this is what researchers from the Institute of Food Production Sciences of the National Research Council (Ispa-Cnr) have obtained and the Aldo Moro University of Bari, thanks to a new soil
-free cultivation
technique tested in collaboration with an Apulian company and published in the Journal of the Science of Food and Agriculture.
The team grew
four species of vegetables
(radish, pea, arugula and chard) with a focus on
controlling two
key nutrients for health:
iodine
and
potassium
.
Iodine is an essential micronutrient for the thyroid: its deficiency affects around two billion people in the world and therefore its intake through fish, milk and eggs is recommended as well as the use of iodine-enriched salt.
However, the spread of vegan and vegetarian diets and the need to reduce the use of salt against hypertension mean that the demand for alternative sources of iodine is growing.
The researchers' idea was to focus on the enrichment of microgreens, edible plants no more than 15-20 days old.
By using nutrient solutions tailored to their growth, the team achieved vegetables with up to 14 times higher iodine content than non-fortified microgreens.
They also grew microgreens with a 45% reduction in potassium levels, to meet the needs of people who must limit their consumption of this micronutrient due to chronic kidney disease.
The microgreen seedlings were grown without soil,
replacing the soil with a liquid medium
in which the nutrients are dissolved.
The experimentation was conducted in a commercial context (at the Ortogourmet company) to demonstrate the feasibility of these crops on a large scale with optimal agronomic performance.
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