## 3 Results and Discussion  
### Effect of LED Light Treatments on Nutrients  
As a new culinary sensation with a variety of colors and flavors, microgreens have gained popularity in recent years. In addition to their short growth period and high market value, they also have interesting nutritional properties. The nutrient composition of microgreens such as mature vegetables is complex. The content of protein, fat, sugars, ash, and fiber of cabbage microgreens grown under the illumination of white (W), white with red (W + R), and white with blue (W + B) light is reported in Table 2. The results revealed that LED light treatment had a great influence on the primary metabolite contents of cultivated microgreens. The white cabbage microgreens differed statistically (\(p\) < 0.05) in their protein, ash, fat, and soluble dietary fiber contents. On the contrary, red cabbage microgreens differed statistically in ash content. The highest protein (about 30 g 100 g\({}^{-1}\) DW), fat (7.33 and 7.97 g 100 g\({}^{-1}\) DW), and ash (21.36 and 25.60 g 100 g\({}^{-1}\) DW) content was observed in both white and red cabbage microgreens grown under white light. The opposite trend was observed for sugar content because the red and white cabbage microgreens grown under white light contained the least of them. To the best of our knowledge, there are a few reports on the basic chemical composition of white and red cabbage microgreens, which mainly relate to the content of vitamins and minerals [3; 16; 30; 31]. The levels of ash and protein of 14-day red cabbage (cv. Haco) young shoots cultivated in a greenhouse under natural light were in accordance with our results for red cabbage (cv. Haco) microgreens under white light [3]. Only microgreens grown in a greenhouse were characterized by three times lower fat content. Ten-day-old red cabbage microgreens were obtained after seeds sprouted in the dark for 5 days and were then exposed to white fluorescent light for 5 days. These microgreens contained less ash (14.1 g 100 g\({}^{-1}\) DW), more protein (35.3 g 100 g\({}^{-1}\) DW), and a comparable amount of fat (7.1 g 100 g\({}^{-1}\) DW) to the red cabbage analyzed in this study grown 14 days under white light [30]. Concerning dietary fiber, both red and white cabbage microgreens grown under white light supplemented with red light were characterized by the highest total and insoluble dietary fiber content (Table 2). However, white cabbage microgreens under white light with blue light and red cabbage microgreens under white light showed the highest soluble dietary content. The total fiber content ranged from 39.07 to 55.42 g 100 g\({}^{-1}\) DW of white cabbage microgreens and from 35.49 to 41.18 g 100 g\({}^{-1}\) DW of red cabbage microgreens. The content of total fiber determined in this study is in accordance with the results of [PERSON] et al. for young red cabbage shoots cultivated in a greenhouse under natural light [3]. The results presented in Table 2 demonstrated the predominance of insoluble dietary fiber (IDF) in all microgreens analyzed. The contribution of this fraction to the total fiber content ranged from 93.5% in white cabbage under blue light to 96.1% in white cabbage under white light treatment. Generally, in microgreens tested, the decreasing rank of contents of particular IDF fractions was as follows: neutral sugars > Klason lignin > uronic acids (Figure 2). The exception was red cabbage microgreens under white light, in which IDF was dominated by Klason lignin over neutral sugars and uronic acids. The soluble dietary fraction (SDF) in all microgreens was dominated by neutral sugars, followed by uronic acids. The SDF after ingestion is fermented by bacterial flora in the gut, leading to the production of the short-chain fatty acids acetate, propionate, and butyrate, which have various beneficial health effects [32]. The results for white and red cabbage microgreens are consistent with the data for mature forms of head cabbage.