Comment by frm88

In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious cultivars/crops, the use of high-yielding varieties, and agronomic issues associated with a shift from natural farming to chemical farming. Likewise, the rise in atmospheric or synthetically elevated carbon dioxide could contribute to the extensive reductions in the nutritional quality of fruits, vegetables, and food crops.

The decline in nutrients isn't limited to rice and/or CO2 levels but spread across almost all varieties of fruit, vegetables and food crops with margins as high as 80% dilution and causes from chemical/genetical agriculture to rising CO2 levels.

https://pmc.ncbi.nlm.nih.gov/articles/PMC10969708/

https://www.youtube.com/watch?v=ngjAqzam0fU