Abstract
Iron (Fe) deficiency is the most prevalent nutrient deficiency in humans. Globally, this disorder adversely affecting the health, well being, and livelihood of over 2 billion people, especially those living in developing countries. Significantly increasing the bioavailable amount of Fe in staple plant foods could contribute greatly to reducing the incidence of Fe deficiency, particularly among those at greatest risk (i.e., poor women, infants and children). Fe-enriched genotypes of beans could be selected for in plant breeding programs to improve human nutrition and thereby enhance nutritional health in a sustainable manner.
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