Nutrient Decline in Cantaloupe


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The nutrient content of cantaloupe has been tracked by the USDA for over seventy years and we have seen a decline in its nutrients. Riboflavin, iron, and calcium have all decreased by over 60% in these data. Phosphorous has decline by 38% and vitamin C by 25%. Though none of the changes in the individual food items are statistically significant, there is a large trend toward decline in nutritional value, as we describe in more detail: Nutrient Decline.

Cantaloupe: Change in Nutrient Data

In the table presented here we include the nutrient content of cantaloupe from 1950 and 1999. The 1950 measures for cantaloupe are adjusted for water content — a sample with more water will bias the results. These nutrient indicators are based on just a few data points and none of the individual differences are statistically different, however on the whole, they suggest that nutrient values have decreased in smaller garden crops.

Nutrient Change In Cantaloupe

Nutrient
1950*
1999
Calories
34.1
35
Protein
1.02
.88
Fat
.34
.28
Carbohydrates
7.8
8.4
Ash
1.02
.71
Calcium
28.96
11
Phosphorus
27.25
17
Iron
.68
.21
Vitamin A
5825.4
3224
Thiamin
.09
.036
Riboflavin
.07
.021
Niacin
.85
.57
Vitamin C
56.21
42.2

*The 1950 data is adjusted for water content.

Creative Commons License: Share the Knowledge

The figures used to display differences in nutritional content of garden produce here are Traditional Foods, including change in cantaloupe, can be redistributed for noncommercial use with a linked attribution to this cantaloupe page or to our more general article here: nutrient decline.

Data Source

The historical values on the nutritional content of fruits and vegetables 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. We adjusted the 1950 cantaloupe nutrient 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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