Recent studies have shown that the nutritional content of fruits, vegetables, and grains has significantly declined over the past 70 years.

A study published in the Journal of the American College of Nutrition highlighted notable declines in key nutrients, including protein, calcium, and riboflavin, with riboflavin experiencing a steep drop of 38% since the 1950s.

This decline in nutrient content is primarily attributed to the deterioration of soil health, which has been exacerbated by intensive farming practices and pollution.

Modern agricultural methods, such as monocropping and the excessive use of synthetic fertilizers, have further depleted essential soil minerals, resulting in less nutritious crops.

Crops today are often bred for higher yields and faster growth, which can compromise their nutrient density.

To achieve the same nutrient intake as in the 1970s, individuals would need to consume seven to ten servings of fruits and vegetables daily, whereas the American Heart Association recommends only five servings.

Despite the decline in nutrient quality, dietitians emphasize that fruits and vegetables still provide essential vitamins and minerals necessary for health.

To maximize nutrient intake, consumers are encouraged to eat a diverse range of fruits and vegetables, utilizing fresh, frozen, canned, and dried options.

Experts recommend choosing heirloom and organic varieties, focusing on local and seasonal produce, and supporting regenerative agricultural practices to enhance nutrient density.

While the fiber content in fruits and vegetables remains stable, their water content has increased, which aids in hydration and digestive health.

Additionally, rising carbon dioxide levels may increase carbohydrate content in plants but dilute vital nutrients such as zinc and iron.

Fast-growing, high-yield plants like wheat and spinach are experiencing more significant nutrient declines compared to slower-growing produce like fruits and root vegetables.