Since the turn of the 20th century, scientists have been studying the nutrient content of food. Eggplant is no exception. As the decades marched on, scientists began to notice that the nutrients in garden produce was on the decline. Eggplant, for instance, showed a decline of vitamin C by nearly 70% from 1950 to 1999. It declined in calcium (57%), phosphorus (45%), iron (39%), and riboflavin (32%). Though none of these changes in eggplant specifically are statistically significant, they are part of a trend toward decline in nutrients. To read more about the trend and what you can do, check out our full article: Nutrient Decline in Garden Crops.
Change in Nutrients for Eggplant
In the table presented here we provide the nutritional content of eggplant from 1950 and 1999. The 1950 values for eggplant are adjusted for water content — a sample with more water will bias the results. These nutrient measures are based on a very 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 Eggplant
*The 1950 data is adjusted for water content.
Creative Commons License
The graphs used to present changes in nutritional content of garden produce here are Traditional Foods, including change in eggplant, can be distributed for noncommercial use with a link back to this eggplant page or to our our page that describes the data project : nutrient decline in garden crops.
Source of Data
The historical values on the nutrient content of garden crops has been archived and distributed by the U.S. Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose research we describe on this site. We adjusted the 1950 eggplant 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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