✳flâneur — a map of the web's best reading

Is modern food lower in nutrients? | Feature | Chemistry World

chemistryworld.com · 3,236 words · saved by 1 readers

Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’ Viewed from above, the agricultural fields around Rothamsted’s estate look like any other farm in the surrounding countryside of Hertfordshire, England. But despite the seemingly ordinary landscape, these fields tell the story of a great scientific experiment – the longest running scientific experiment in the world. In 1843, John Bennet Lawes, the owner of the estate at the time, began a series of long-term field trials on the land, which became known as the Broadbalk long term experiments. His aim was to test the effects of different mineral fertilisers and organic manures on the yield and quality of major British crops such as wheat and barley. Lawes and his colleagues kept samples of crops and soils, and successive generations of scientists at Rothamsted have continued to add to the collection. ‘The timescale that we’ve got at

--> Is modern food lower in nutrients? | Feature | Chemistry World --> --> Your browser is not supported Sorry but it looks as if your browser is out of date. To get the best experience using our site we recommend that you upgrade or switch browsers. Find a solution Skip to main content Skip to navigation Source: © Getty Images Features Is modern food lower in nutrients? By Bárbara Pinho 2023-12-05T09:48:00+00:00 Prefer Chemistry World in Google search 1 Comment Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications

Explore this link on the map →

related reading