Microgreens are young plants that are harvested before their leaves fully develop, right as their cotyledons (seed leaves) appear. Compared to their mature counterparts, they are recognized for having higher nutrient density and bioactive compounds. Stressors such as nutritional deficiencies, intense light, or exposure to specific pathogens can cause microgreens to mount a defensive mechanism, which increases the synthesis of beneficial chemical compounds. This chapter aims to examine how targeted application of abiotic and biotic stressors can be utilized to enhance the functional attributes of microgreens, with a particular focus on improving their nutritional value, phytochemical profile, and antioxidant potential. Antioxidants like polyphenols and glucosinolates, which help guard against inflammation and oxidative damage, can rise in response to stress. Under stressful circumstances, microgreens may acquire greater amounts of vital minerals, vitamins, and other nutrients. This strategy fits in nicely with the rising demand for sustainable agriculture and functional meals. Stress from the environment causes microgreens to change how they metabolize, increasing their nutritional value. Abiotic (non-living factors like light, temperature, and water availability) and biotic (living variables like microbial interactions) stressors are the two important categories. This chapter covers the types and mechanisms of stress-induced enhancement in microgreens, focusing on nutritional and phytochemical improvements. It also discusses practical applications and future prospects for sustainable functional food production.