The nutritional value of fruits and vegetables has dropped by up to 50%, according to a study

 Some crops have lost between 20% and 50% of various key nutrients; consequently, one would need to consume up to twice as much of certain vegetables to obtain amounts of minerals, such as potassium, magnesium, and copper, comparable to those available in 1960, according to a study by Deep Science Ventures.

Peas, carrots, and onions are among the vegetables identified as being affected. This decline could be linked to soil depletion as well as the artificial selection of crops to favor faster growth.

The phenomenon could have a particular impact on people following vegetarian or vegan diets, who rely more heavily on plant-based foods. Experts highlight that zinc deficiency can affect the immune system, while low potassium levels are associated with an increased risk of stroke.

As a possible response, the report proposes promoting agricultural practices that help restore soil quality, such as planting crops that aid in replenishing soil nutrients.