Recovery of the original nutritional and nutraceutical quality of different vegetables for human nutrition and health security

Vegetables are essential components of a balanced diet, providing vital nutrients and bioactive compounds that support human health and well-being. They are rich sources of vitamins, protein, minerals, dietary fiber, secondary metabolites, enzymes, and antioxidants such as ascorbic acid, flavonoids, and polyphenols. However, modern agricultural practices, soil fertility depletion, and prolonged use of nitrogen-dominated chemical fertilizers have led to a decline in the nutritional, nutraceutical, and organoleptic quality of many vegetables. There is an urgent need to restore their original nutrient density to ensure optimal human nutrition and health security. This study examined the effects of different ratios of chemical fertilizers and organic nutrient sources, in combination with Plant Growth-Promoting Microorganisms (PGPMs), on the nutritional and organoleptic quality of cultivated vegetables. The results showed that replacing chemical fertilizers with organic sources in the presence of PGPMs significantly enhances nutritional and sensory attributes. Notable improvements include increased crude fat, ash, crude fiber, total sugars, calcium, iron, zinc, and manganese, along with a higher organoleptic score and antioxidant content. In conclusion, integrating organic nutrient sources with PGPMs leads to substantial improvements in nutritional density, organoleptic properties, and nutraceutical value, with a significant boost in antioxidant content. These strategies not only enhance vegetable quality but also contribute to dietary diversity and reduce nutrient deficiencies, ultimately promoting global health and food security.