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

Modern agricultural practices prioritize characteristics like faster growth and pest resistance, which can compromise the nutritional value of crops.

Experts recommend maximizing nutrient intake by choosing a diverse range of fruits and vegetables, including heirloom and organic varieties, which may be more nutrient-dense.

Recent studies have shown a significant decline in the nutritional content of fruits, vegetables, and grains over the past several decades, which affects their overall health benefits.

Furthermore, consumers should focus on local and seasonal produce and support regenerative agricultural practices to enhance nutrient density.

Despite these declines, fruits and vegetables remain essential for health, providing important vitamins and fiber, and dietitians stress the importance of including them in our diets.

Not all produce is equally affected; slow-growing fruits and root vegetables tend to retain their nutrients better than fast-growing crops such as wheat and greens.

While the fiber content in fruits and vegetables remains stable and their water content has increased, aiding hydration and digestive health, the overall nutrient density has decreased.

To achieve the same nutrient intake as in the 1970s, individuals may need to consume seven to ten servings of fruits and vegetables daily, which is significantly more than the American Heart Association's recommendation of five servings.

The decline in nutrient content is largely attributed to factors such as reduced soil health, intensive farming practices, and the breeding of crops for higher yields at the expense of nutrient density.

Additionally, rising carbon dioxide levels may increase carbohydrate content in plants while diluting essential nutrients like zinc and iron.

Lastly, cooking methods also play a role; shorter cooking times and consuming raw produce can help retain vitamins and improve overall nutrient preservation.