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USDA Researchers Work To Develop More Nutritious Wheat Varieties

October 3, 2018: 12:00 AM EST
Scientists at the USDA Agricultural Research Service in Lincoln, Neb., are developing experimental biofortified breeding lines of winter wheat, the first step in the long process of creating a new type of nutritious wheat that farmers can grow. The goal of biofortification is to have the wheat used to make bread dough naturally contain more iron – 60 percent of the world's population doesn't get enough of this mineral in their diet– and other nutrients. The team combined low levels of the antinutrient phytate and high grain protein without reducing grain yield, while at the same time increasing levels of zinc, calcium, and manganese. More work needs to be done to get it in wheat that can be planted by farmers, but the genes can be used to develop more nutritious wheat without sacrificing yield.[Image Credit: © Manfred Richter]
"Wheat That Pumps Iron, Naturally", Science Daily, October 03, 2018, © Science Daily
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