How is plant breeding useful for improved food quality?

(N/A) More than $840$ million people in the world do not have adequate food to meet their daily food and nutritional requirements.
$A$ far greater number—three billion people—suffer from micronutrient,protein,and vitamin deficiencies or 'hidden hunger' because they cannot afford to buy enough fruits,vegetables,legumes,fish,and meat. Diets lacking essential micronutrients—particularly iron,vitamin-$A$,iodine,and zinc—increase the risk of disease,reduce lifespan,and reduce mental abilities.
Biofortification: Breeding crops with higher levels of vitamins and minerals or higher protein and healthier fats is the most practical means to improve public health.
Breeding for improved nutritional quality is undertaken with the objectives of improving:
$(i)$ Protein content and quality
$(ii)$ Oil content and quality
$(iii)$ Vitamin content
$(iv)$ Micronutrient and mineral content
In $2000$,maize hybrids that had twice the amount of the amino acids,Lysine and tryptophan,compared to existing maize hybrids were developed.
Wheat variety,Atlas $66$,having a high protein content,has been used as a donor for improving cultivated wheat.
It has been possible to develop an iron-fortified rice variety containing over five times as much iron as in commonly consumed varieties.
The Indian Agricultural Research Institute $(IARI)$,New Delhi,has also released several vegetable crops that are rich in vitamins and minerals. Examples include vitamin-$A$ enriched carrots,spinach,and pumpkin; vitamin-$C$ enriched bitter gourd,bathua,mustard,and tomato; iron and calcium-enriched spinach and bathua; and protein-enriched beans (broad,lablab,French,and garden peas).