mineralvegetable

Mineralvegetable is a coined term used in some discussions of nutrition and plant science to describe vegetable-based foods with elevated mineral content or nutrients. The expression is not part of formal taxonomic or widely accepted scientific terminology and lacks a single, official definition.

Definition and scope: The concept can refer to vegetables that accumulate minerals such as iron, zinc, calcium, and magnesium in edible tissues at higher levels than conventional cultivars, or to crops transformed through biofortification to increase mineral content. It distinguishes from fortified foods, where minerals are added during processing rather than being inherent to the plant.

Approaches and examples: Mineral-rich crops can arise from traditional breeding, marker-assisted selection, optimized fertilization and soil management, or genetic engineering. Biofortification programs in various countries target staple vegetables and leafy greens to improve micronutrient intake. Specific varieties often cited vary by crop and region, and the term “mineralvegetable” is more commonly replaced by “biofortified” or “mineral-rich” vegetable.

Implications and considerations: If mineral levels are increased, nutritional benefits depend on the bioavailability of the minerals in humans and the vegetables’ taste, yield, and storage properties. There are regulatory, labeling, and safety considerations, particularly for engineered crops, as well as concerns about potential anti-nutrient interactions and environmental impacts. As a concept, mineralvegetable remains informal and primarily descriptive rather than a formal category.

See also: biofortification, micronutrient, mineral nutrition, bioavailability, fortified foods.