Nitrogen fertilizers and the amount of vitamins in plants: A review

Summary

This narrative review synthesises primarily non-English language literature on how nitrogen fertiliser application, especially at high rates, influences vitamin content in major food crops. The evidence indicates that excess nitrogen fertilisation decreases vitamin C in potatoes, tomatoes and citrus fruits whilst increasing carotenes and vitamin B1; simultaneously, high nitrogen use elevates plant nitrate content, which may increase carcinogenic N-nitroso compound formation and simultaneously reduce ascorbic acid's protective effect. The authors highlight an apparent paradox in fertiliser practice: whilst nitrogen increases some B vitamins and carotenes, the concurrent reduction in vitamin C and elevation of nitrate may have a net negative impact on food quality and human health outcomes, warranting further investigation.

Regional applicability

The crops discussed (potatoes, tomatoes, citrus) are grown in the United Kingdom, though citrus is primarily imported. The findings are relevant to UK horticultural and arable practice and policy on nitrogen fertiliser application, though the review does not distinguish UK-specific conditions; transferability depends on whether soil, climate and agronomic practices affect the vitamin–nitrogen relationship similarly in temperate UK systems.

Key measures

Vitamin C (ascorbic acid) concentration, carotene concentration, vitamin B1 concentration, nitrate (NO3) concentration in plant tissues across multiple crop types

Outcomes reported

The review synthesised literature on how nitrogen fertiliser application rates affect vitamin C, carotenes, and vitamin B1 concentrations in fruits and vegetables. It examined the relationship between nitrogen fertiliser use, nitrate accumulation, and potential food safety and nutritional quality implications.

Topic tags