Agricultural biotechnologists’ team led by Monika Garg at the National Agri-Food Biotechnology Institute or NABI located in Mohali  developed these coloured wheat varieties. It is important to mention that the regular wheat varieties contain a very small quantity of anthocyanins but the coloured ones are loaded with them. For example, black wheat has 28 times more anthocyanins than the conventional ones.  The coloured varieties offer many health benefits. Black wheat, for example helps in preventing fat deposition, improves insulin tolerance, controls glucose levels and lower blood cholesterol,  In addition to anthocyanins, the varieties have relatively high levels of proteins & vital micronutrients like zinc. The antioxidants may also help protect against ageing, obesity & diabetes. The varieties have been developed with the use of classic biotechnology tools that are usually used by plant breeders. Through constant breeding programmes over the years, scientists of NABI have introduced several generations of coloured wheat lines.