Modern vegetables offer half the 1960s nutrients
A study has shown that the nutritional value of vegetables and fruits has decreased by up to 50% since the 1960s, due to soil degradation and farming methods that prioritize rapid growth over health benefits. This decline means that humans now need to consume twice the current amount of vegetables to obtain the same levels of minerals such as potassium, magnesium, and copper that were present in the past. Experts have emphasized that improving soil quality through sustainable agricultural techniques can enhance the nutritional content of vegetables and boost their health benefits, especially as large numbers of Britons— including those following plant-based diets or taking weight-loss medications— are affected by deficiencies in minerals and vitamins.
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