I'm not really sure that holds. Carb-heavy grains form the bulk of global food production, but meats, legumes, fruits, etc. are still massively overproduced. Of course, I think you get at something very important to recognize which is that modern industrial variants of vegetables/fruits are bred in favor of crop yield, size, shelf-stability and visual appeal/consistency. Many of those contribute to lower nutrient densities.

I don't think it matters as far as getting enough micronutrients is concerned, but speaking from a lot of experience, "heirloom" produce is absolutely superior in terms of texture and flavor. It's not even close. I think we could really stand to put more effort into making robust food supply chains without turning everything into bland mush.