Microgreens, young seedlings of vegetables and herbs, are gaining recognition as functional foods due to their high nutritional value and health benefits. This review explores the evolution of microgreens, cultivation methods, biochemical changes during germination, nutritional content, health benefits, and commercial significance. Research indicates that microgreens have elevated levels of various nutrients and possess antioxidant, anticancer, antibacterial, anti-inflammatory, anti-obesity, and antidiabetic properties. They are termed "desert food" and show promise for sustainable food production in climate-vulnerable regions. The paper addresses challenges and gaps in understanding their nutritional content and health benefits, contributing valuable insights for future research and sustainable agriculture. Microgreens are grown in controlled environments like greenhouses or farms, with production temperatures below 20°C. They are susceptible to pests and parasites but have a short production cycle, reducing the risk of disease. Seed treatments, such as priming and using vermiculite, can enhance germination and yield. The choice of growing medium is crucial, with peat-based substrates showing higher nutrient content. Fertilization is used sparingly, with organic and inorganic media both effective. Light management is important for biomass accumulation and bioactive compound concentrations. Microgreens undergo significant biochemical changes during germination, including increased phenolic content, flavonoid levels, and antioxidant activity. Carbohydrates, proteins, lipids, and minerals are significantly higher in microgreens compared to mature plants. Proteins in microgreens are more bioavailable due to proteolytic enzyme activity. Lipids in microgreens show increased free fatty acids and altered FA composition. Minerals like phosphorus become more bioavailable during germination, with phytate levels decreasing. Microgreens are rich in flavonoids, carotenoids, and α-tocopherol, making them a high-quality functional food. They have higher concentrations of Ca, Mg, Fe, Mn, Zn, Se, and Mo than mature lettuces. Microgreens have been shown to have higher antioxidant capacity and vitamin C content than their mature counterparts. They are beneficial for cancer prevention, anti-inflammatory effects, antimicrobial properties, and diabetes management. Microgreens can help control blood glucose, manage weight, and prevent cardiovascular disease. The market for microgreens is growing, with increasing availability in high-end dining and supermarkets. They are versatile in food creation and have favorable environmental and economic impacts. Microgreens are a promising food source for improving human health and nutrition.Microgreens, young seedlings of vegetables and herbs, are gaining recognition as functional foods due to their high nutritional value and health benefits. This review explores the evolution of microgreens, cultivation methods, biochemical changes during germination, nutritional content, health benefits, and commercial significance. Research indicates that microgreens have elevated levels of various nutrients and possess antioxidant, anticancer, antibacterial, anti-inflammatory, anti-obesity, and antidiabetic properties. They are termed "desert food" and show promise for sustainable food production in climate-vulnerable regions. The paper addresses challenges and gaps in understanding their nutritional content and health benefits, contributing valuable insights for future research and sustainable agriculture. Microgreens are grown in controlled environments like greenhouses or farms, with production temperatures below 20°C. They are susceptible to pests and parasites but have a short production cycle, reducing the risk of disease. Seed treatments, such as priming and using vermiculite, can enhance germination and yield. The choice of growing medium is crucial, with peat-based substrates showing higher nutrient content. Fertilization is used sparingly, with organic and inorganic media both effective. Light management is important for biomass accumulation and bioactive compound concentrations. Microgreens undergo significant biochemical changes during germination, including increased phenolic content, flavonoid levels, and antioxidant activity. Carbohydrates, proteins, lipids, and minerals are significantly higher in microgreens compared to mature plants. Proteins in microgreens are more bioavailable due to proteolytic enzyme activity. Lipids in microgreens show increased free fatty acids and altered FA composition. Minerals like phosphorus become more bioavailable during germination, with phytate levels decreasing. Microgreens are rich in flavonoids, carotenoids, and α-tocopherol, making them a high-quality functional food. They have higher concentrations of Ca, Mg, Fe, Mn, Zn, Se, and Mo than mature lettuces. Microgreens have been shown to have higher antioxidant capacity and vitamin C content than their mature counterparts. They are beneficial for cancer prevention, anti-inflammatory effects, antimicrobial properties, and diabetes management. Microgreens can help control blood glucose, manage weight, and prevent cardiovascular disease. The market for microgreens is growing, with increasing availability in high-end dining and supermarkets. They are versatile in food creation and have favorable environmental and economic impacts. Microgreens are a promising food source for improving human health and nutrition.