Scientists in Israel are addressing “hidden hunger” or micronutrient deficiency concerns by tapping CRISPR gene-editing techniques to enhance the nutritional value of lettuce. They have boosted β-carotene (provitamin A) and ascorbic acid (vitamin C) content in the crop by 2.7 times and 6.9 times, respectively, besides raising zeaxanthin to “levels not typically found in lettuce.”
