Natural History Wanderings

The Guardian reports

In 2004, Donald Davis and fellow scientists at the University of Texas made an alarming discovery: 43 foods, mostly vegetables, showed a marked decrease in nutrients between the mid and late 20th century.

Nutrient loss has continued since that study. More recent research has documented the declining nutrient value in some staple crops due to rising atmospheric carbon dioxide (CO₂) levels; a 2018 study that tested rice found that higher CO₂ levels reduced its protein, iron and zinc content.

Read more Vegetables are losing their nutrients. Can the decline be reversed? | Vegetables | The Guardian