Vol. 9, Special Issue 11, Part B (2025)

Micronutrient malnutrition, often termed ‘hidden hunger’ remains a critical global health issue, particularly in developing regions where plant-based diets dominate. Biofortification of vegetables offers a promising, sustainable and cost-effective strategy to combat this challenge by enhancing the concentration and bioavailability of essential nutrients such as iron (Fe), zinc (Zn) and iodine (I) in widely consumed crops. Vegetables, due to their rich nutrient profile, short growth cycles and wide consumption are ideal candidates for biofortification through agronomic methods, conventional breeding and genetic engineering. Biofortified vegetables contribute not only to improved public health but also to crop quality and resilience. However, successful implementation requires addressing agronomic, environmental and socio-economic challenges, including nutrient bioavailability, consumer acceptance, and policy integration. With growing global food and nutrition demands, vegetable biofortification emerges as a vital complementary strategy toward achieving food security and combating micronutrient deficiencies.