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.
According to that research, the calcium in green beans dropped from 65 to 37mg. Vitamin A levels plummeted by almost half in asparagus. Broccoli stalks had less iron.
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.
While the climate crisis has only accelerated concerns about crops’ nutritional value, prompting the emergence of a process called biofortification as a strategy to replenish lost nutrients or those that foods never had in the first place.
Yep and it varies a lot by country, for example in the Netherlands I can pretty much only find tasteless water shaped like perfect round tomatoes, but in France I can still find all sorts of different varieties with amazing taste , ans natural looks (like coeur de boeuf).
Yeah most of the good veg here in England is from small organic growers, and that’s too expensive for a lot of people. I grow my own tomatoes and they’re yummy, the supermarket ones taste bland as fuck.