Vegetables lose their nutrients. Can the decline be reversed?
According to research, the calcium content in green beans decreased in the 20th century and the vitamin A content in asparagus dropped by almost half. Photo: Oscar Wong/Getty Images
In 2004, Donald Davis and fellow scientists at the University of Texas made an alarming discovery: 43 foods, mostly vegetables, showed a marked decline in nutrients between the mid- and late 20th century.
According to that study, the calcium content in green beans decreased from 65 to 37 mg. The vitamin A content of asparagus dropped by almost half. Broccoli stems contain less iron.
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