Biofortification of Vegetable Crops

Abstract

Vegetable biofortification refers to increasing the bioavailability of mineral content of vegetable crops genetically. Our body requires an adequate amount of nutrients to live a healthy and productive life. The malnutrition has emerged as a global problem. The major cause of malnutrition is consumption of nutritionally poor and unbalanced diet. No single intervention can solve the global problem of malnutrition completely, but biofortification can help to tackle malnutrition up to certain extent. Biofortification is cheap, sustainable and long-term delivery method of micronutrients and vitamins to remote rural areas which have limited access to commercially marketed fortified food.