The nutritional value of bread fortified with zinc, lysine, iron, and calcium was evaluated by biological method. The amount of the supplemented lysine, iron, calcium and zinc in the experimental diet was 0.3%, 0.008%, 0.3% and 0.008% respectively.32 Wistar rats were devided randomly into 4 groups; the control group was fed with ordinary bread and the other three groups were fed with bread fortified with lysine, Fe and Ca, or Zn or lysine, Ca, Fe and Zn respectively. All the rats in each group took thier respective diet and drank distilled water ad libitum.The results indicated that the body weight of the group fortified with zinc alone was increased more fast at the first two weeks, and then slow down, finally, slower than the control group obviously. The increase of body weight, FE, PER, NPU, BV, weight and length of long bones, iron status in the group fortified with lysine, iron, and Ca combind were better than the control group. The group, however, fortified with lysine, Fe, Ca and Zinc combined was the best among these four groups. It promoted the growth of the rats markedly and did not impede the utilization of iron, calcium and copper as well.