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 significant, but the more general trend of decline in riboflavin, vitamin C, phosphorus, calcium, and iron is significant. To learn more about the trend and the action you can take, read our article on nutrient decline.
Radishes: Change in Nutrient Data
In the table below we include the nutrient content of radishes from 1950 and 1999. The 1950 measures for radishes are adjusted for water content so that the 1999 and 1950 measures have comparable dry matter. These nutrient indicators are based on just a few data points and not one of the apparent individual changes are statistically different from one another, but taken together, they suggest a decline in nutrient content in small garden produce.
Nutrient Change In Radishes
| Nutrient | ||
| Calories | ||
| Protein | ||
| Fat | ||
| Carbohydrates | ||
| Ash | ||
| Calcium | ||
| Phosphorus | ||
| Iron | ||
| Vitamin A | ||
| Thiamin | ||
| Riboflavin | ||
| Niacin | ||
| Vitamin C |
|
*The 1950 data is adjusted for water content. |
Licensed to Share: Creative Commons
The figures used to present decline in nutrition in garden produce here are Traditional Foods, including change in radishes, can be posted for noncommercial use with a link back to this radishes page or to our more general article : nutrient decline in garden crops.
Data Source
The historical values on the nutrient content of food has been collected and distributed by the U.S. Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose research we describe on this website. In line with the researchers, we adjusted the 1950 radishes nutrient values so that the 1950 and 1999 food samples had the same water content.
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