The nutrient content of Chinese cabbage has been tracked by the USDA for about seventy years and we do see a large decrease in iron (72%) and an increase in calcium (47%). None of these specific changes are statistically significant but there is a more general trend toward nutrient decline. Read more about nutrient decline and the actions you can take.
Chinese Cabbage: Change in Nutrient Data
In the table provided below we provide the nutritional content of Chinese cabbage from 1950 and 1999. The 1950 measures for Chinese cabbage are adjusted for water content so that the 1999 and 1950 measures have the same amount of dry matter. These nutrient measures are based on a small number of data points and none of the individual differences are statistically different, but taken together, they suggest a decline in nutrient content in small garden produce.
Nutrient Change In Chinese Cabbage
*The 1950 data is adjusted for water content.
Creative Commons License
The graphs used to display decline in nutrients in garden produce here are Traditional Foods, including change in Chinese cabbage, can be redistributed for noncommercial use with a linked attribution to this Chinese cabbage page or to our our page that presents the data project here: nutrient decline.
Source of Data
The historical values on the nutrient content of garden crops has been archived and made available by the USDA. It was also examined by Davis, Epp, and Riordan whose analyses we describe on this site. We adjusted the 1950 Chinese 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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