## 1 Introduction  
In recent years, the attention towards microgreens is increasing due to the rise in public awareness of healthy eating worldwide. Microgreens are tender immature greens produced from the seeds of vegetables, herbs, or grains, inclusive of the wild relatives [1]. Microgreens can be cultivated in loose and soilless germination media and harvested 7-21 days after germination (species-dependent) when the cotyledon leaves have fully developed and the first true leaves have emerged [2]. These miniature greens are valued as nutraceuticalals and functional foods owing to their health-promoting and disease-preventing properties in addition to their nutritional value. For instance, broccoli sprouts and microgreens have higher contents of bioactive compounds and potential antioxidants and exhibit higher anti-inflammatory and anticancer activities compared to their corresponding adult plants [3, 4]. Microgreens are low in energy but rich in nutrients, bioactive compounds, and antioxidants [5]. During seed germination, biochemical changes occur within the seed, causing the activation of various enzymes related to the degradation of macromolecules into smaller molecules that the body can absorb easily. The changes also include the synthesis of biochemical compounds that affect germination, thus causing the amount of nutrients such as vitamins and antioxidants to increase rapidly. These nutrients and antioxidants all are beneficial to the human body as they can be absorbed quickly [6].  
Crops that are commonly used for microgreen production are mung beans, soybeans, broccoli, alfalfa, lentils, mustard, radiishes, red clover, and sunflowers [7; 8; 9]. The bioactive values obtained from wheat, lentils, radiishes, and sunflowers show the microgreens tend to be richer in saturated fatty acids such as palmitic acid than unsaturated fatty acids [7]. On the other hand, alfalfa microgreens have significantly higher amounts of unsaturated fatty acids such as oleic and linoleic acids than those of other plants. For radish sprouts, it was found that the content of glucosinolates increased after germination. Glucosinolates are beneficial to humans in cancer prevention [10].  
The popularity of microgreens also comes from the attractiveness of their shapes, colors, crispy texture, and unique flavor to both children and adults. Some microgreens also have a strong aroma. Moreover, their short production cycle has attracted greenhouse growers and small-scale farmers, thus, generating income for the farmers. The farmers are able to produce multiple cycles of microgreens compared to mature vegetables. Although a wide variety of microgreens are currently being produced, scientific data on their basic nutritional information and functional food potential are not widely available [2]. Most of the information is from temperate regions with little representation for tropical microgreens. Therefore, the main objectives of this study were to investigate the bioactive compounds and proximate composition of microgreens of tropical and subtropical origins, including from the family Brassiaceae, Fabaceae, and others. This information would provide a database and scientific evidence that is useful to farmers and consumers, both local and international. Furthermore, the data produced could add value to agricultural products, expand export opportunities as well as reduce the import of health food supplements, which are expensive but very popular today.