vegetables

You’ve heard “eat your fruits and vegetables” your whole life—but what if they’re not as nutritious as they used to be? Turns out, they aren’t. Studies show that key nutrients like protein, calcium, iron, and riboflavin have declined in produce since the 1950s. In fact, one study found a 38% drop in riboflavin alone across 43 different crops.

So, what happened? A big culprit is soil health. Over-farming, synthetic fertilizers, and monocropping have stripped our soil of essential nutrients. And when the soil suffers, so do the plants growing in it. Modern crops are also often bred for speed, yield, and pest resistance—not nutrition. Even how produce is harvested, stored, and transported can degrade sensitive vitamins like C.

But here’s the good news: You don’t have to give up on fruits and veggies. Experts still stress their importance—they remain one of the best sources of vitamins, fiber, and antioxidants. You can boost your intake by choosing heirloom or organic varieties, buying local and seasonal when possible, and mixing up your choices to get a wider range of nutrients.

And here’s a powerful step you can take: grow your own produce—even if it’s just in containers on a balcony or patio.

Growing your own food gives you control over soil quality and harvest time, meaning you get peak nutrients and flavor. Plus, gardening connects you to your food, reduces stress, encourages healthy eating, and even gives you a mini workout. Start small with herbs, cherry tomatoes, lettuce, or peppers—they grow well in pots and thrive in small spaces.

You don’t need a farm to make a difference. A few pots, some sunshine, and a little care can bring big benefits—to your plate, your health, and the planet.