This issue applies to both Organic and non-organic and is rooted in soil deprivation, husbandry, and cultivar selection. The SA can't really highlight this because it would alienate a good chunk of their intensive producers.
A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.
Are we still saying that the tomatoes, cucumber and pepper in my example dish are providing less nutrition than the pizza?
