Biofortification of Leafy Vegetables: Maximizing Nutritional Potential for Well-being of Humans

Biofortification of leafy vegetables is a crucial strategy for enhancing their nutritional profile to address widespread nutrient deficiencies and promote human well-being. Leafy greens like as spinach, kale, asparagus, and lettuce are rich in essential vitamins, minerals, and phytochemicals, which serve as indispensable sources of nutrition. However, they often lack sufficient levels of key nutrients, especially in regions with narrow food diversity. The cumulative interest regarding enrichment of leafy vegetables with mineral nutrients has motivated research communities to find better viable and economical techniques regarding fortification of vegetables. Researchers employed various techniques in biofortification to improve the nutritional status of leafy vegetables, with the focus on increasing vital micronutrients such as zinc, silicon, magnesium, potassium, iodine, and folate. The benefits of biofortified leafy vegetables extend beyond addressing individual nutrient deficiencies, playing a crucial role in combating malnutrition, particularly in vulnerable populations like children and pregnant women and their regular consumption promotes overall well-being, immunity, and cognitive development, as well as reduce the risk of chronic diseases. Furthermore, biofortification aligns with sustainable agriculture practices, promoting crop resilience, reducing reliance on synthetic fertilizers, and enhancing food security. By maximizing the nutritional potential of leafy vegetables, and investing in research, biofortification offers a cost-effective and scalable solution to address malnutrition and promoting sustainable development worldwide. Furthermore, it is imperative for the policy makers to overcome the research gap by providing awareness among community regarding adoption of natural biofortified vegetables.