Fortification of food is one of the methods leading to the obtainment of so-called enriched products. Fortification of plant foodstuff becomes a more and more popular subject of research, because nutrient malnutrition is a global problem and investigation of tools for its reduction are of particular interest. Fortification of plants with inorganic compounds can be an effective way for biochemical modifications and hence biochemical profile of vegetables. Another effective tool for controlling nutrients deficiency is fortification of fruits. Tomato fruits also constitute a subject of fortification with vitamin E. Higher potassium content and improved antioxidant capacity parameters were observed for cherry tomatoes subjected to biofortification program with K. Minimizing the negative results of nutrients deficiency can also be achieved via fortification of cereals with inorganic and organic compounds necessary for human nutrition. Oat seeds coating with the use of zinc sulfate led to biofortification of cereals' seeds with zinc.