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It looks like a carrot, it tastes like a carrot, but is it as good for us as it once was?
The nutritional values of some popular vegetables, from asparagus to spinach, have dropped significantly since 1950. A 2004 US study found important nutrients in some garden crops are up to 38% lower than there were at the middle of the 20th Century. On average, across the 43 vegetables analysed, calcium content declined 16%, iron by 15% and phosphorus by 9%. The vitamins riboflavin and ascorbic acid both dropped significantly, while there were slight declines in protein levels. Similar decreases have been observed in the nutrients present in wheat. What's happening?
Prompted by food shortages after World War Two, scientists developed new high-yield varieties of crops and breeds of livestock, alongside synthetic fertilisers, pesticides and herbicides, to boost food production. Coupled with improvements in irrigation and the advent of affordable tractors, crop productivity increased dramatically. The average global cereal yield rose 175% between 1961 and 2014, with wheat, for example, rising from an average yield of 1.1 tonnes per hectare to 3.4 tonnes per hectare in around the same timeframe.
