Are Fruits and Vegetables Really Becoming Less Nutritious?

Agricultural research has revealed that foods and other human intake are getting less nutritious. It is also said that the content of protein and vitamins in fruits and vegetables have reduced over the past 50 to 70 years. On you will see records and feedback of clients on the benefits of these diets.

In Foodspring reviews and elsewhere, researchers noted that we prioritise crops for higher yields. That is, instead of getting nutritious crops we’ve focused on promoting and enhancing the number of crops we have.

A 2004 study revealed that the nutrients in fruits and vegetables, vitamin C, iron, calcium, even protein, have declined. It began in 1950. While the variety of crops grown have been said to be the reason for this decline, different scientists have different views. Some say that the atmosphere may be experiencing an evolution – a change. Since plants need carbon dioxide just as we need oxygen to live, the CO2 level of the atmosphere rising could be affecting us.

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While plant growth could be a good thing, it could be the implications of climate change. It’s been said higher concentration of carbon dioxide that necessitates plant growth equates the greater volume of food production and quality.

Although some experiments say otherwise – that is, the intensity of CO2 would increase photosynthesis for plants; they tend to have more carbohydrates rather than other nutrients like zinc, iron, and protein.

Some also say that soil depletion makes fruits and vegetables less nutritious. The environmental factors for plant growth should be considered. 60 years ago, the technology and infrastructure in place today were not existent. While the variable nutrients in the plant could vary, it is dependent on the soil mineral, weather, and soil type. It is also dependent on plant genetics.

Plant genetics is a significant part of soil and plant nutrients. While people should be concerned about soil depletion, farmers are ensuring means to protect and maximize the nutrients of the soil. Poor crops are therefore responsible for any deficiency that occurs in most productions of today. More so, since farmers optimize their soil for better yields, it becomes a motivation.

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Also, plants are capable of breeding higher nutrition when the need arises. The data available reveal that there could be nutrition differences in the composition as a result. And since the seed breeders we have today are already packed with consumable nutrients, it improves plant disease resistant.

In the same vein, fungicides, pesticides, and herbicides have reduced the quality of plant productivity. While the plants get to fight any plant disease, they make them less tolerant of the climate, and less nutritious for consumption. This in turn makes food expensive. Thus, less use of these acids like pesticides, fungicides and herbicides could improve the quality of fruits and vegetables and keep them healthy while having a prolonged shelf-life.

While fruits and vegetables could seem to lose their nutrients, not eating enough of them (with their nutritional advantages) is a bigger problem. The world is experiencing a change but it is under control. The nutritional composition of the plant may change when the fruit or vegetable is left unprotected for a long time. In other words, what we consume is still safe because we control the volume.