Elevated CO2 reduces some important nutrients such as protein, iron, zinc and some grains, fruit or vegetables to varying degrees depending on crop species and cultivars  . This is of particular relevance for fruit and vegetable crops given their importance in human nutrition  . Recent experimental studies , however, show some complex and counteracting interactions between CO2 and temperature in wheat, soybean and rice; heat stress negates the adverse effect of elevated CO2 on some nutrient elements . The CO2 by temperature interaction for grain quality needs to be better understood quantitatively to predict food nutritional security in the future.
IPCC
Climate Change 2022: Impacts, Adaptation and Vulnerability
IPCC Report