Vegetables are half as nutritious as they were in the 1960s

A report by the UK's Soil Association has found that the nutritional value of vegetables has decreased by 50% since the 1960s. The study, which analyzed data from 20 different types of vegetables, found that the reduction in nutrients was due to changes in farming practices, including the use of pesticides and a shift towards more efficient, high-yielding crops. The most significant declines were seen in the nutrient content of carrots, potatoes, and onions.