Abstract
Plant foods are a source of essential vitamins and minerals, fibre, health-promoting phytochemicals and fatty acids. All healthy eating guidelines propose the consumption of a plant-rich diet, but firm scientific evidence to justify the enhancement of the levels of any one component (above those found in a balanced diet) is often lacking. Food production, distribution and processing techniques should be applied that help conserve these components or make them more readily bioavailable. The situation in the developing world is very different. Populations heavily dependent on a single, basic plant food can suffer from diseases related to nutritional deficiencies. There is a strong argument for the improvement of nutritional quality of these crops by selective breeding and genetic manipulation.
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