What Is Nutrient Retention?

Nutrient retention is your food’s ability to keep its vitamins, minerals, antioxidants, and live enzymes after harvest. These nutrients fuel everything from brain function to immune strength to digestion and recovery.

The catch? Nutrient levels drop fast when food is:

Stored in cold warehouses

Shipped long distances

Picked before it’s ripe

Treated with preservatives or ripening gases

Left on shelves or in your fridge for days

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What Happens In The Traditional Food Chain?

Studies show that:

Spinach can lose up to 90% of its Vitamin C within 24 hours of harvest

Leafy greens begin to degrade in folate and antioxidants within 2–3 days

Tomatoes lose lycopene and beta-carotene—critical cancer-fighting compounds—when picked early and force-ripened

Enzymes that support digestion and energy break down rapidly when produce is not consumed fresh

That “fresh” produce at the grocery store? It may have been harvested 7–14 days ago, stored for a week, and shipped 1,500+ miles.

By the time it reaches your plate, it may look healthy—but inside, its nutritional value has dropped significantly

Source: “The Decline of Nutrients in Food” by Moconomy (YouTube)

How Produce Now Protects Nutrients 

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    Harvested at Peak Ripeness

    Nutrients are highest when produce is fully mature — unlike imported food picked early for shipping.

  • Produce_Now_Growmax_Hydroclean_Farming

    Controlled Environment Agriculture

    Ensures ideal conditions that preserve and enhance vitamin and mineral content.

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    Zero Long-Distance Transport

    Nutrients degrade over time and distance; local harvest preserves freshness.