The Rhizobium ‐Legume Symbiosis and Biofortification in Sustainable Agriculture

Spanning approximately 753 genera, the Leguminosae family is one of the oldest species of plant on Earth, with over 20,000 species. All species within this family have a special symbiosis with the bacterium Rhizobium . This partnership is commensal because Rhizobium admits nitrogen from the atmosphere and transforms it into ammonia, which is a crucial nutrient for the plant's growth. This process provides an abundant resource when compared to chemically derived fertilizers, particularly in underdeveloped countries that use chemical resources less. Phytochemicals found in legumes that are known to have anticarcinogenic benefits are in plentiful amounts even when these plants are not used as direct sources for nutrition. Filling legumes with essential micronutrients can tackle the problem of malnourished populations and lessen the need for people to rely on eating different types of foods to satisfy the dietary requirement of never-ending sources of meals. Not only does that, but it saves a lot of people globally who struggle with fulfilling basic food and nutrition needs. To conclude, the cultivation of additional crops with leguminous plants allows us to biologically fortify them, while synergistically aiding with their dwarfed constraints related to their lack of input of controlled substance additions in Rhizobium permits us to make agriculture and nutrition more accessible and sustainable for humanity. Biofortification is taking these plants to give them lasting and positive results in solving the problem of food and nutrition systems.