They identified 501 essential nutrients, with colored wheat showing higher levels of anthocyanins, flavonoids, vitamins, iron, and zinc than white wheat. Particularly, “green wheat kernels” harvested during the mid-filling phase were found to be exceptionally nutrient-rich. Through transcriptomic analysis, the team also identified key genes and transcription factors responsible for anthocyanin biosynthesis.
As global dietary trends shift from “eating full” to “eating well”, researchers are intensifying efforts to enhance the nutritional content of staple crops like wheat. Colored wheat known for its blue, purple, or black grains has emerged as a promising source of antioxidants, B vitamins, and essential minerals. Unlike traditional white wheat, these pigmented grains are rich in flavonoids and anthocyanins, compounds associated with anti-inflammatory, anti-diabetic, and antioxidant effects. Furthermore, minerals such as zinc and iron, critical for neurological development and oxygen transport, are more concentrated in colored wheat. Due to these health benefits and persistent “hidden hunger” in parts of the world, detailed studies of micronutrient dynamics in wheat grains are urgently needed.
A study (DOI: 10.48130/seedbio-0025-0003) published in Seed Biology on 07 March 2025 by Wei Chen’s team, Huazhong Agricultural University, offers promising strategies for breeding nutritionally enhanced wheat and developing health-oriented food products.
In this study, researchers applied comprehensive ionomic and metabolomic profiling to mature grains of blue, purple, and white wheat varieties, identifying 501 distinct nutrients, including ten essential mineral elements. The comparative analysis revealed striking variability in nutrient accumulation among varieties, with anthocyanins, phenolamides, and flavonoids showing the highest coefficients of variation, while mineral content remained relatively stable, likely due to ion homeostasis mechanisms.