Based on data collected by the USDA, cabbage showed an increase in iron content (13.5%) and a decrease in vitamin C (38%), phosphorous (28%), and riboflavin (20%). Though none of these differences are statistically significant, there is a larger trend of decline in nutrient values in garden crops which you can read more about our site: nutrient decline in the food supply.
Cabbage: Nutrient Change Data
In the table provided below we include the nutritional content of cabbage from 1950 and 1999. The 1950 values for cabbage are adjusted for water content — a sample with more water will bias the results. These measures are based on just a few data points and not one of the apparent individual changes are statistically significant, but as a group, they suggest a decline in nutrient content in small garden produce.
Nutrient Change In Cabbage
| Nutrient | ||
| Calories | ||
| Protein | ||
| Fat | ||
| Carbohydrates | ||
| Ash | ||
| Calcium | ||
| Phosphorus | ||
| Iron | ||
| Vitamin A | ||
| Thiamin | ||
| Riboflavin | ||
| Niacin | ||
| Vitamin C |
|
*The 1950 data is adjusted for water content. |
Creative Commons License
The graphs used to present differences in nutrients in garden crops here are Traditional Foods, including change in cabbage, can be posted for noncommercial use with a link back to this particular page or to our article about nutrient decline here.
Source of Data
The historical measures on the nutrient content of food has been archived and distributed by the U.S. Department of Agriculture. It was also compiled by Davis, Epp, and Riordan whose work we describe on this website. We adjusted the 1950 cabbage nutritional content so that the water content of the 1950 and 1999 samples would be comparable, as did Davis, Epp, and Riordan.
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