Category Archives: Nutrient Decline

Nutrient Decline in Dandelion Greens

Dandelion_Greens_Nutrient_Decline

Scientists have measured the nutrients in dandelion greens for decades and unlike many garden crops that show a decline in nutrient content, the raboflavin content of dandelion greens as increased, though the increase is not statistically different from zero. To read more about the trend in declining nutrient content and what you can do about…

Nutrient Decline in Eggplant

Eggplant_Nutrient_Decline

Since the turn of the 20th century, scientists have been studying the nutrient content of food. Eggplant is no exception. As the decades marched on, scientists began to notice that the nutrients in garden produce was on the decline. Eggplant, for instance, showed a decline of vitamin C by nearly 70% from 1950 to 1999….

Nutrient Decline in Honeydew Melons

Honeydew_Melons_Nutrient_Decline

Scientists have been tracking the nutrient content of food for decades and by the late 1900s discovered that the nutrition in our fruits and vegetables may be declining. Honeydew melons, for instance, have 84% less iron today than they did in 1950, 68% less calcium, 43% less phosphorus, and 40% less riboflavin. Though these honeydew…

Nutrient Decline in Kohlrabi

Kohlrabi_Nutrient_Decline

Scientists have studied the nutrient content of food for over a century and, in that time, they have noticed a decline in nutritional values. Kohlrabi is a good example. Between 1950 and 1999 it lost 60% of its riboflavin, 42% of its calcium, and 27% of its iron. It gained a bit of vitamin C…

Nutrient Decline in Sweet Yellow Corn

Sweet_Yellow_Corn_Nutrient_Decline

For over a century, scientists have studied the nutrient content of food, including corn. Over a fifty year period, garden crops like corn have tended to decline in nutritional content. In the graph here, notice that corn had a tendency to decline in calcium (76%), riboflavin (46%), vitamin C (39%), and phosphorus (20%). It showed…

Nutrient Decline in Iceberg Lettuce

Iceberg_Lettuce_Nutrient_Decline

Scientists have measured the nutrition in iceberg lettuce, along with many other foods, for over a century but their measurements became more refined in the 1950s allowing them to compare nutrients over time. In general, there has been a disturbing trend toward lower nutritional content, though iceberg lettuce shows mixed results. Notice for iceberg lettuce…

Nutrient Decline in Cucumber with Peel

Cucumber_Nutrient_Decline

Scientists have been measuring the nutrient content of food for decades and at the end of the 1900s, began to see a disturbing trend: small garden crops were declining in nutrient content. The cucumber, for instance, showed a decline in iron of nearly 80%, a decline in riboflavin and vitamin C of 45% and 35%…

Nutrient Decline in Radishes

Radishes_Nutrient_Decline

In the past century as scientists have monitored the nutritional content of foods, they have noticed an important trend: nutrients in small garden produce as tended to decline. In the case of radishes, we see a decline in iron of 64% and an increase in riboflavin of 125%. The results for radishes are not statistically…

Nutrient Decline in Winter Squash

Winter_Squash_Nutrient_Decline

For over a century food scientists at the USDA have cataloged data on the nutrient content of food. Since the 1950s, they have noticed a decline in nutritional content. Winter squash data suggests a decline in riboflavin and an increase in calcium and vitamin C. Though these winter squash results are not statistically significant, the…

Nutrient Decline in Watermelon

Watermelon_Nutrient_Decline

Food scientists have collected data on the nutrient content of food for decades and have noticed a disturbing trend: a decline in the nutritional components of small garden produce since the 1950s. Watermelon, for instance, showed a 60% decline in riboflavin, 30% in phosphorus, and 19% in iron. It has shown an increase in vitamin…

Nutrient Decline in Sweet Potato

Sweet_Potato_Nutrient_Decline

Since the 1950s, food scientists have measured the nutritional content of food and have seen a tendency for nutrients to decline. The sweet potato actually showed an increase in riboflavin and a decline in phosphorus and calcium, though these results are not statistically different from zero. The larger trend toward decline is statistically significant. To…

Nutrient Decline in Beets

Beets_Nutrient_Decline

Beets are a good example of the trend toward a decline in nutrients. Beets show a 50% decline in vitamin C since 1950, a 40% decline in calcium, 20% in riboflavin, 20% in iron, and 7% in phosphorous. Though the differences are based on small sample sizes and do not reach statistical significance, they do…

Nutrient Decline in Green Snap Beans

Green_Snap_Beans_Nutrient_Decline

Green snap beans have shown a 35% decline in calcium (though again none of the single food changes reach statistical significance) and a slight increase in iron and riboflavin. For more information on nutrient decline in the food supply, read our article here and learn what you can do about it. Nutrient Change for Green…

Nutrient Decline in Tomatoes

Tomatoes_Nutrient_Decline

Food scientists at the USDA have been collecting data on the nutrients in food for over a century and by the 1950s they had an extensive catalog. Some decades later, scientists began noticing that nutrients were on the decline. In tomatoes for example, there was a 57% decline in calcium from 1950 to 1999, a…

Nutrient Decline in Beet Greens

Beet_Greens_Nutrient_Decline

Beet greens are one of the foods that have actually shown an increase in nutrient content. Based on a small number of samples, these increases are not statistically different from zero. In fact, there is a more general trend toward decline in nutrient content. Read more here about the overall trend and what you can…

Nutrient Decline in Strawberries

Strawberries_Nutrient_Decline

Researchers have been measuring the nutritional content of food for decades. Since 1950, the data suggest a decline in nutrients in small garden crops. Strawberries showed a 43% decline in iron, 40% in calcium, 16% in phosphorus, and an increase in riboflavin and vitamin C. Though these strawberry-specific results are not statistically significant, the more…

Nutrient Decline in Mustard Greens

Mustard_Greens_Nutrient_Decline

Since scientists began to track nutrient content in fresh fruits and vegetables, they have noticed a disturbing trend: nutrients tend to be declining. Mustard greens are no exception. Compared to 1950, mustard greens in 1999 had 60% less calcium, 57% less iron, 54% less riboflavin, 42% less vitamin C, and 4% less phosphorus, though these…

Nutrient Decline in Broccoli

Broccoli_Nutrient_Decline

Broccoli follows the overall trend of showing a decline in nutrient content (which you can read more about here). Though the changes are not statistically significant (as is the case with all of the individual food items), broccoli did show a 60% decline in calcium, 37% decline in riboflavin, 27% decline in iron, 14% decline…

Nutrient Decline in Okra

Okra_Nutrient_Decline

Scientists have been measuring the nutrition in okra and other garden crops for over seventy years. In that time, they have observed a decline in the nutritional content of our garden produce. Okra has declined in vitamin C by nearly 30% and riboflavin by 14%. It has seen a 14% increase in iron. Though these…

Nutrient Decline in Brussels Sprouts

Brussel_Sprouts_Nutrient_Decline

Brussels sprouts have been one of the garden crops tracked for over fifty years and we see both improvements and decline in nutrients. None of the changes are actually statistically significant, but there is a general trend toward decline nutrients as we describe on this website. Learn more about what you can do to improve…