4 Causes of the Decline in Vitamins and Minerals in Food

The Dutch Nutrition Centre recommends "250 grams of vegetables per day," but from an orthomolecular nutritional science perspective, an optimal amount is significantly higher, namely at least 400 to 500 grams of vegetables daily. Vegetables are crucial due to their fibre content (of which you need about 30 to 40 grams daily) and micronutrients such as vitamins and minerals. 250 grams of vegetables only contain 11 grams of fibre, and unfortunately, the micronutrients in vegetables and fruit have decreased in recent decades. We will delve deeper into why the nutritional value has declined.

Soil Depletion

Soil depletion is partly caused by the increasing demand for vegetables while the available land for agriculture decreases. Farmers are forced to use the same plot of land repeatedly, preventing the soil from recovering. Moreover, often only one type of crop is grown in the same place, depleting the soil of the same nutrients each time. Depleted soil mainly leads to a reduction in minerals in our vegetables as minerals need to be extracted from the ground. Furthermore, the use of artificial fertilisers and herbicides also contributes to the reduction of micronutrients in vegetables.

Seed Breeding

Hybrid seeds are cultivated (manipulated) to contain only the favourable hereditary traits important for a good harvest and sale. When breeding seeds, the focus is on:

• High yield per plant or hectare
• Optimal taste
• Optimal aesthetic features (e.g. ornamental plants or fruit)
• Resistance to diseases
• Good adaptability to conditions (soil, weather)

Nowadays, vegetables in supermarkets must look uniform and blemish-free. Additionally, the taste is significantly altered to meet consumer preferences. For instance, fruit is becoming sweeter (meaning more sugar), and you might have noticed that Brussels sprouts and chicory are not as bitter as they used to be. This means that nutritious compounds (like the bitter compounds in this example, which are beneficial for the liver) are removed to change the taste. Vegetables are also bred to contain more moisture, making them look large and voluptuous. You can imagine that all this together does not benefit the nutritional value of various vegetables. As seen in the list above, optimal vitamin and mineral content is not considered.

Unripe Harvesting and Long Storage Periods

Fruit is imported into our country from all over the world. To ensure it remains fresh for a long time, fruit is picked before it is ripe. This means the sun has not been able to do its work optimally, and the fruit has not achieved its optimal nutritional value. After harvesting, fruit is also stored for a long time before being sold, further reducing its nutritional value. The same applies to vegetables that are harvested and stored in cold storage for extended periods before reaching your shopping basket.

Advice from Vitaminstore

It is therefore even more important to consume enough vegetables and fruit. The advice is to eat at least 400 to 500 grams of vegetables and 2 pieces of fruit daily. Also, vary your choices daily to ensure a variety of vegetables and fruit. Choose different colours, as each colour is formed by specific nutrients beneficial for your body. If you find it challenging to meet your daily vegetable and fruit intake, you might consider supplementation as an alternative. A multivitamin containing all essential vitamins and minerals can be helpful. There are many multivitamins available, so be sure to seek advice from our Health Coaches (in-store or online via chat) to find the best fit for you.

Author: Noëlle van Seggelen