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How modern food can regain its nutrients

Authors: (BBC, 2022)


Abstract:

The nutritional values of some popular vegetables, from asparagus to spinach, have dropped significantly since 1950. A 2004 US study found important nutrients in some garden crops are up to 38% lower than there were at the middle of the 20th Century. On average, across the 43 vegetables analysed, calcium content declined 16%, iron by 15% and phosphorus by 9%. The vitamins riboflavin and ascorbic acid both dropped significantly, while there were slight declines in protein levels. Similar decreases have been observed in the nutrients present in wheat. What's happening?



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