Fruits and vegetables aren’t as nutritious as they used to be. What happened?

For decades, doctors and nutritionists have recommended eating plenty of fruits and vegetables for good health. But when you dig into a salad or nosh on an apple, are you getting the same nutritional benefits as you would have years ago? Probably not.

“Multiple studies have reported a measurable decline in the nutrient content of fruits, vegetables and grains over the past several decades,” Nicole Avena, a nutrition researcher and associate professor of neuroscience at Mount Sinai School of Medicine, tells Yahoo Life.

Nutritional content has dropped for more than 70 years. One study published in the Journal of the American College of Nutrition analyzed 43 different garden crops (mostly vegetables) and found “statistically reliable declines” in six key nutrients — protein, calcium, phosphorus, iron, riboflavin and ascorbic acid — since the 1950s. The biggest drop (38%) was in riboflavin. The mineral density in wheat has also been dropping over the past 160 years.

The reason for this is complicated, but the basic takeaway is clear: This is not great for our health. “To get as many nutrients from our fruit and veggies as they did in the ‘70s and to hit our recommended daily consumption, we would need to consume seven to 10 servings a day,” Scott Keatley, a dietitian and co-owner of Keatley Medical Nutrition Therapy, tells Yahoo Life. (The American Heart Association currently recommends consuming five servings of produce per day, specifically three vegetables and two fruits, for a longer life).

If you’ve never been a big produce person, it’s easy to interpret this news as an excuse to push away the broccoli at dinner, but food scientists and dietitians say that’s not the solution. Here’s what’s behind this drop in nutrients, plus what you can do on a personal level to make up for it.

Why are fruits and vegetables less nutritious than they used to be?

There are likely a few things at play here, but a drop in soil health is a big factor, food scientist Abbey Thiel, tells Yahoo Life.

“Like us, plants need key nutrients to grow and be healthy,” she explains. Most of a plant's nutrients come from its soil and surrounding environment. But as the nutrients become used up and levels of pollution increase, the plant doesn’t have the best growth conditions. “In the end, this means the plants we eat are also less nutritious,” Thiel says.

This phenomenon is called “nutrient dilution,” and Avena says it’s a growing concern in the fields of agriculture and public health.

But the soil didn’t just magically become less healthy on its own. Avena explains that intensive farming practices, including monocropping (growing one type of crop) and the heavy use of synthetic fertilizers, can deplete essential minerals in the soil. Nitrogen, phosphorus and sulfur in particular tend to be victims of this, says Thiel. “If these nutrients aren’t replenished, crops grown in the same soil over time will have lower mineral content,” Avena says.

The crops themselves are also not designed to be as nutritionally robust as they used to be. “Modern crops are often bred for higher yields, pest resistance and faster growth, sometimes at the expense of nutrient density,” Avena says. “A plant that grows faster may accumulate less nutrition per unit of weight.”

Some research suggests that rising carbon dioxide levels can increase carbohydrate content in plants, such as sugars and starches, while diluting key nutrients like zinc and iron, says Avena.

Even the way crops are harvested can affect their nutritional value. She explains that storage and transportation methods can degrade certain nutrients, particularly heat-sensitive ones like vitamin C.

Is all produce affected?

Certain types of produce are affected by the loss of nutrients more than others. For example, fruits and root vegetables, which tend to grow more slowly, may be affected less. Instead, declines are seen more consistently in fast-growing, high-yield crops such as wheat, corn and green vegetables like spinach and lettuce, says Avena. “Additionally, crops that are heavily processed or stored for long periods before consumption tend to lose more nutrients,” she adds.

Something else to consider, according to Thiel: This goes beyond just fruits and vegetables. “We eat a lot of other plant-based foods like grains, legumes and herbs,” she says. “It really will depend on how the food is grown, where it is grown and how well the soil was taken care of.”

How to get the most out of your fruits and vegetables

Shunning fruits and vegetables isn’t the way to go however. Instead, experts recommend doing your best to load your plate with a variety of produce to try to get in a slew of nutrients. “It's easier to consume fruits and vegetables in the U.S. than ever before,” Keatley says. “We have fresh, frozen, canned and dried produce, all at our fingertips.” He suggests mixing things up, like having berries in the morning, carrots and an apple as a snack, a salad with lunch that has lettuce, tomatoes and cucumbers, as well as roasted veggies with sauteed greens with dinner.

Some good news: Fiber content in food seems to be consistent, and water content has increased. “If you're consuming seven to 10 servings of fruit and vegetables," says Keatley, "you're getting very close to hitting fiber goals for the day and are helping your body to stay hydrated.”

If you really want to maximize your nutritional intake from the produce you eat, Avena recommends taking these steps:

• Pick heirloom and organic varieties, if you can afford it. “Traditional plant varieties tend to be more nutrient-dense compared to high-yield commercial crops,” she says. “Organic farming practices also promote healthier soil.” The downside is these tend to be more expensive.

• Focus on local and seasonal produce. “Nutrients degrade over time, so buying freshly harvested, locally grown produce reduces nutrient loss from storage and transport,” Avena says.

• Support companies focused on regenerative agriculture. “Practices like crop rotation, composting and reduced tillage help restore soil nutrients, leading to healthier crops,” she says.

• Eat a range of fruits and vegetables. This raises the odds you’ll take in a broader amount of essential nutrients.

• Think about how you store and cook produce. Minimizing cooking time (e.g., steaming instead of boiling, and consuming raw produce when appropriate) can help retain vitamins, Avena says.

“Ultimately, what matters most is that you continue to consume plenty of fruits and vegetables,” Keri Gans, a dietitian and the author of The Small Change Diet, tells Yahoo Life. “Despite any potential decline in soil quality, fruits and vegetables still provide essential nutrients for our health, including vitamins C, E and A, potassium and fiber.”

Jessica Cording, a dietitian and author of The Little Book of Game Changers, agrees. "It's still worth eating fruits and vegetables," she tells Yahoo Life. "You'll still get plenty of important nutrients. There are no downsides to eating fruits and vegetables."