Study: Modern vegetables lose nutritional value

A recent study reveals that the nutritional value of fruits and vegetables has decreased by up to 50% since the 1960s, with some crops losing between 20% and 50% of their essential nutrients. Researchers attribute this decline to the degradation of soil quality and the focus of selective breeding practices on rapid growth and high yield rather than health benefits, which has negatively impacted the nutritional advantages these crops once provided.