Vegetable protein found less in cereals

The increased carbon dioxide concentrations in the atmosphere accelerates the development of the plants, but from grain – and thus also from the bakery products – important trace elements are excluded.

The proportion of vegetable protein in grains have declined – the biologists of the Braunschwerg Institute of Biology states.

According to the informations of Die Welt, the researchers studied the natural effects of greenhouse gases such as carbon dioxide. According to the German research the trace elements in cereals significantly declined over the past 15 years. (hvg.hu)