Wheat gene may boost foods' nutrient content

Researchers at the University of California, Davis; the U.S. Department of Agriculture; and the University of Haifa in Israel have cloned a gene from wild wheat that increases the protein, zinc and iron content in the grain, potentially offering a solution to nutritional deficiencies affecting hundreds of millions of children around the world. Results from the study will be reported in the Nov. 24 issue of the journal Science.