A groundbreaking study published in Plants, People, Planet reveals that bread wheat grown in partnership with beneficial fungi not only yields larger grains but also delivers more essential nutrients—zinc and phosphorus—without compromising digestibility.

Researchers found that when wheat was cultivated alongside the arbuscular mycorrhizal fungus Rhizophagus irregularis, the resulting grains contained higher levels of zinc and phosphorus.

Crucially, this nutritional boost did not come with a rise in phytate—a naturally occurring compound in grains that can block the body’s ability to absorb minerals like zinc and iron. This means the nutrients in fungi-treated wheat are more “bioavailable,” or easier for the body to use.

Stephanie J. Watts-Williams, PhD, of the University of Adelaide, the study’s corresponding author, mentioned that this could introduce a more sustainable alternative.

“Beneficial soil fungi could be used as a sustainable option to exploit soil-derived plant nutrients,” Stephanie told Science Daily.

“In this case, we found potential to biofortify wheat with important human micronutrients by inoculating the plants with mycorrhizal fungi.”

Rhizophagus irregularis is already well-known in ecological and agricultural circles for forming symbiotic relationships with plant roots.

The fungus extends its fine, thread-like structures into the surrounding soil, helping plants access hard-to-reach nutrients, especially phosphorus and key micronutrients.

This natural nutrient delivery system offers a dual benefit: healthier, more robust crops and less reliance on synthetic fertilisers.

The study points to a promising future where nature’s own underground networks could be used to address global nutrient deficiencies—particularly in regions where wheat is a dietary staple, but soil quality is poor.