Nutrient Decline in Beet Greens


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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 do to increase the nutrients in your diet.

Beet Greens: Nutrient Change Data

In the table below we present the nutritional content of beet greens from 1950 and 1999. The 1950 values for beet greens are adjusted for water content so that the 1999 and 1950 values have comparable dry matter. These nutrient measures are based on just a few data points and none of the individual differences are statistically different from one another, but all together, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Beet Greens

Nutrient
1950*
1999
Calories
22.1
19
Protein
1.64
1.82
Fat
.25
.06
Carbohydrates
4.6
3.9
Ash
1.39
2.01
Calcium
96.49
119
Phosphorus
36.8
40
Iron
2.62
3.3
Vitamin A
5478.65
6100
Thiamin
.07
.1
Riboflavin
.01
.22
Niacin
.33
.4
Vitamin C
27.8
30

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

The figures used to display differences in nutrition in garden crops here are Traditional Foods, including change in beet greens, can be redistributed for noncommercial use with a link to this beet greens page or to our more general article here: nutrient decline.

Data Source

The historical values on the nutrient content of fruits and vegetables has been published and distributed by the USDA. It was also examined by Davis, Epp, and Riordan whose analyses we describe on this site. We adjusted the 1950 beet greens nutrient content so that the water content of the 1950 and 1999 samples would be the same, as did Davis, Epp, and Riordan.

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