This is the conclusion drawn by American scientists after examining data from the U.S. Department of Agriculture. According to biochemist Donald Davis, compared to a few decades ago, today’s fruits and vegetables have up to 38% lower levels of protein, calcium, phosphorus, iron, and vitamin B2.
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(Photo: Dan Tri) |
The reason for this phenomenon, as explained by the scientists, is the application of various technologies and techniques to increase crop yields.
When stimulated to grow faster, fruits and vegetables do not have enough time to develop a higher concentration of nutrients. This is an inevitable law of nature. “As people in the United States continue to create larger varieties of fruits and vegetables than before, the proportion of vitamins and minerals in them decreases,” Davis stated.
Although somewhat disappointed by these results, scientists still advise us to consume plenty of fruits and vegetables. Despite the reduction in mineral content in today’s produce, their role in our lives remains irreplaceable.
