Brittle nails, medically referred to as onychoschizia, involve splitting, peeling, cracking, softening, or increased fragility of the nail plate. Nail tissue is composed primarily of keratin proteins supported by amino acids, sulfur-containing compounds, minerals, hydration balance, collagen-supportive nutrients, and normal cellular turnover pathways. Nutritional imbalance, chronic oxidative stress, inflammatory burden, dehydration, environmental irritants, repetitive chemical exposure, poor circulation, and inadequate intake of mineral-rich whole foods may contribute to weakened nail structure and slower nail regeneration. The nail matrix is highly metabolically active and requires continuous delivery of amino acids, minerals, antioxidants, and phytonutrients to support keratin synthesis and structural integrity. Zinc, iron, silica-associated plant compounds, sulfur-containing vegetables, vitamin C compounds, magnesium, copper, and protein-forming amino acids all contribute to normal nail formation and connective tissue support. Oxidative stress and inflammatory signaling may impair keratinocyte activity while reducing collagen-supportive pathways associated with nail resilience and flexibility. A whole food plant-based dietary pattern rich in legumes, leafy greens, cruciferous vegetables, seeds, whole grains, berries, nuts, and colorful vegetables may help support nail hydration, antioxidant defense systems, connective tissue biology, and mineral-dependent keratin production pathways. Fiber-rich plant foods also support gut microbiome activity and digestive efficiency associated with nutrient absorption and metabolic balance. Sulfur-containing vegetables such as garlic, onions, broccoli, kale, and cruciferous vegetables provide glucosinolates and organosulfur compounds associated with cellular protection and detoxification systems involved in healthy tissue maintenance. Pumpkin seeds, lentils, oats, quinoa, chickpeas, spinach, kale, almonds, walnuts, broccoli, red onion, and berries provide minerals and phytochemicals associated with structural protein synthesis and oxidative defense systems. Polyphenols, flavonoids, carotenoids, anthocyanins, and sulfur compounds may help support microcirculation, collagen pathways, and inflammatory balance associated with healthy nail growth. Consistent hydration, reduced intake of ultra-processed foods, avoidance of harsh chemical exposure, and emphasis on nutrient-dense plant foods may help support stronger nail structure and improved nail surface integrity over time. Cellular pathways associated with antioxidant defense, collagen biosynthesis, epithelial barrier regulation, mitochondrial energy metabolism, inflammatory regulation, and amino acid utilization are involved in maintaining healthy nail tissue. Whole plant foods rich in naturally occurring minerals, vitamins, amino acids, and phytochemicals provide nutritional support for keratin-producing cells and connective tissue stability associated with nail resilience.