Why Crops Are Becoming Less Nutritious
August 20, 2026 | Source: Civil Eats | by Rebekah Alvey
Today, when farmers harvest common American crops like wheat, rice, and vegetables, the crops look like did 100 years ago. But research shows those same crops are losing their nutritional value. These are not, in other words, your grandparents chickpeas.
One 2004 study that analyzed federal nutrient content data of fruits and vegetables found that nutrients like protein, calcium, iron, and more had declined since 1950 by as much as 38 percent. Since then, researchers have found that higher rates of carbon dioxide in the atmosphere have contributed to this trend—and the decline is expected to continue.
Despite its far-reaching impacts, researchers note little is fully known about this trend.
“This is an issue that will affect absolutely everybody,” said Kristie Ebi, a professor at the University of Washington’s Center for Health and the Global Environment. “And it will affect the poor and the marginalized the most.”
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