Scientists have measured the nutrients in dandelion greens for decades and unlike many garden crops that show a decline in nutrient content, the raboflavin content of dandelion greens as increased, though the increase is not statistically different from zero. To read more about the trend in declining nutrient content and what you can do about it, check out our article on nutrient decline in garden crops.
Nutrient Change for Dandelion Greens
In the table provided below we include the nutritional content of dandelion greens from 1950 and 1999. The 1950 measures for dandelion greens are adjusted for water content so that the 1999 and 1950 measures have comparable levels of dry matter. These measures are based on a small number of data points and none of the apparent differences are statistically different from one another, but taken together, they suggest that nutrients have declined in small garden produce.
Nutrient Change In Dandelion Greens
*The 1950 data is adjusted for water content.
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The graphs used to display decline in nutrients in garden crops here are Traditional Foods, including change in dandelion greens, can be redistributed for noncommercial use with a linked attribution to this dandelion greens page or to our article about nutrient decline : nutrient decline in garden crops.
Source of Data
The historical measures on the nutrient content of fruits and vegetables has been published and distributed by the U.S. Department of Agriculture. It was also examined by Davis, Epp, and Riordan whose work we describe on this website. We adjusted the 1950 dandelion greens 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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