Low Nutrients in Fruits and Vegetables: Consequences of Agriculture

Low Nutrients in Fruits and Vegetables: Consequences of Agriculture

Many foods are grown using modern methods. It can also affect vitamin and nutrient content.

Munich – Fruits and vegetables from the greenhouse, no matter what the season: If you look around in the fresh produce department of a supermarket, you’ll see a wide array of generally healthy foods. Thanks to industrial mass production, we rarely have to go to the supermarket without food. Most types of fruits and vegetables can now be grown in large-scale industrial production. However, news about harmful substances, vitamin deficiencies and long transportation routes are making consumers worried. Many people believe that especially fresh food is no longer as nutritious as it used to be.

Nutrients in fruits and vegetables: consequences of modern agriculture

Fruits and vegetables at any time of the year: this is possible thanks to modern farming methods (symbol image).

© PantherMedia / Imago

In fact, according to National Geographic, there is growing evidence that many fruits, vegetables and grains grown today are not as rich in vitamins and nutrients as they were 70 years ago. Various scientific studies show that many foods contain less protein, calcium, phosphorus, iron and riboflavin. vitamin C Compared to those that landed on the plates decades earlier.

Nutrient deficiencies in many foods are also so high that they can put the health of consumers at risk. Montgomery, a professor of geomorphology at the University of Washington in Seattle, told National Geographic, “Natural deficiencies can result in our body having fewer components that are needed to protect it from chronic disease.”

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Nutrients in fruits and vegetables: reasons rooted in modern farming

According to some scientists, the reason for this trend mainly lies in modern agricultural practices. Although these increased crop yields, they adversely affected the nutrient content of the soil. Therefore regular watering, fertilizing and harvesting can reduce the absorption of nutrients from the soil. If carbon dioxide levels continue to rise as a result of climate change, it could also reduce the amount of nutrients in fruits, vegetables and grains. However, due to various environmental and climatic influences, vitamin content is also subject to natural fluctuations.

The good news: If farming methods are adopted using today’s knowledge, this nutrient degradation can be easily prevented. For example, food grown on farms using regenerative farming practices has higher nutritional value than food grown under conventional standards. Consumers should also not be discouraged from eating fresh fruits and vegetables. According to experts, however, it is worth noting how the food was grown.

Nutrients in Fruits and Vegetables: Quantity Matters

It makes sense according to consumer center Also, when shopping for fresh fruits and vegetables instead of processed options. Because freshly cut food contains the most vitamins and minerals. On the other hand, supposedly vitamin bombs such as smoothies from the refrigerated section or pre-cut fruits are not necessarily healthy. Not only are important nutrients destroyed during processing, storage and packaging in plastics. For example, pre-harvested fruits also provide an ideal breeding ground for bacteria and germs.

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Only when unprocessed food is consumed, is the full spectrum of vital and bioactive substances actually swallowed. The German Society for Nutrition (DGE) also recommends eating at least three servings of vegetables (about 400 grams) and two servings of fruit (about 250 grams) every day.

This article contains only general information on a related health topic and is therefore not intended for self-diagnosis, treatment or medication. It does not in any way replace a visit to the doctor. Unfortunately, our editors are not allowed to answer personal questions about clinical pictures.

List of Rubrics: © Panthermedia / Imago

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