U.S. Department of Agriculture’s (USDA) nutritional values for fruits and vegetables today compared to 1975.2
Here’s the loss of vitamins and minerals:
Apples: Vitamin A is down 41%
Sweet peppers: Vitamin C is down 31%
Watercress: Iron is down 88%
Broccoli: Calcium and Vitamin A are down 50%
Cauliflower: Vitamin C is down 45%, Vitamin B1 is down 48%, and Vitamin B2 is down 47%
Collard greens: Vitamin A is down 45%, Potassium is down 60%, and Magnesium is down 85%
According to USDA’s own numbers, the vitamin and mineral content has dramatically plummeted – in just 30 years!
If the soil doesn’t have minerals, there’s no way for vegetables to absorb them.
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