Nutrient Decline in Vegetables 

Over the past several decades a decline has been noted in the nutrient density of vegetables and other plant-derived foods, whether nutrient density is measured in nutrients per gram or nutrients per calorie. Part of the decline appears to derive from plant breeding programs aimed at increasing yield and faster growth. However, recent studies have demonstrated that increasing concentrations of atmospheric carbon dioxide have a negative effect on the uptake by plants of mineral nutrients from the soil.

Evidence of decades of nutrient decline will be presented. Evidence of the effects of plant breeding programs will be illustrated through comparisons of nutrient content in older, heirloom varieties to modern varieties. Discussion of the effects of atmospheric carbon dioxide level on mineral uptake will focus on experimental results from FACE (free air carbon dioxide enhancement) facilities.

1 CE credit