Nutrient Decline in Broccoli


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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 in vitamin C, and a 6% decline in phosphorous.

Broccoli: Nutrient Change Data

In the table provided below we present the nutrient content of broccoli from 1950 and 1999. The 1950 measures for broccoli are adjusted for water content — a sample with more water will bias the results. These nutrient indicators are based on a small number of data points and none of the apparent individual changes are statistically significant, but on the whole, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Broccoli

Nutrient
1950*
1999
Calories
26.7
28
Protein
3.04
2.98
Fat
.18
.35
Carbohydrates
5.1
5.2
Ash
1.01
.92
Calcium
119.83
48
Phosphorus
70.06
66
Iron
1.2
.88
Vitamin A
3226.24
1542
Thiamin
.09
.065
Riboflavin
.19
.119
Niacin
1.01
.64
Vitamin C
108.77
93.2

*The 1950 data is adjusted for water content.

Creative Commons License: Share the Knowledge

The graphs used to present decline in nutritional content of garden crops here are Traditional Foods, including change in broccoli, can be posted for noncommercial use with a link back to this specific page or to the article about nutrient decline here.

Source of Data

The historical measures on the nutritional content of garden crops has been published and distributed by the United States Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose analyses we describe on this site. Following the lead of the authors, we adjusted the 1950 broccoli nutrient measures so that the 1950 and 1999 food samples had the same water content.

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