New type of wheat has more nutrients

Researchers have rediscovered an ancient form of wheat that has more nutritional value than our current varieties. Scientists at the University of California at Davis identified a specific gene in the wheat that is responsible for the grain carrying a higher percentage of zinc, iron, and protein. It is unknown how or why, but somehow the gene became non-functional over the years as wheat was domesticated by humans.

This is big news because wheat represents 20% of all calories consumed worldwide, and the numbers are staggering at how many people get too little zinc, iron, and protein in their diets. Other positives about this new "old" wheat variety is that, having been achieved through conventional cross-breeding methods, it is not genetically modified and there is no difference in taste.