Nutrient Decline in Green Peas


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Food scientists have been tracking the nutritional content of food for decades and have found an alarming trend: nutrients are on the decline. The data for green peas is an exception to the trend showing an increase in vitamin C, calcium, and phosphorus. These specific results for green peas are not statistically significant but the more general trend toward nutrient decline is. To learn more about the trend and the actions you can take, read our full article.

Nutrient Change for Green Peas

In the table below we include the nutritional content of green peas from 1950 and 1999. The 1950 values for green peas are adjusted for water content so that the 1999 and 1950 data points have the same amount of dry matter. These nutrient indicators are based on a very small number of data points and none of the apparent differences are statistically different, however as a group, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Green Peas

Nutrient
1950*
1999
Calories
80.6
81
Protein
5.51
5.42
Fat
.33
.4
Carbohydrates
14.6
14.5
Ash
.74
.87
Calcium
18.1
25
Phosphorus
100.35
108
Iron
1.56
1.47
Vitamin A
559.35
640
Thiamin
.28
.266
Riboflavin
.13
.132
Niacin
2.22
2.09
Vitamin C
21.39
40

*The 1950 data is adjusted for water content.

Creative Commons License: Share the Knowledge

The figures used to display differences in nutrition in garden crops on the Traditional Foods site, including change in green peas, can be reposted for noncommercial use with a link to this particular page or to our our page that presents the data project here.

Source of Data

The historical measures on the nutrient content of food has been published and made available by the U.S. Department of Agriculture. It was also examined by Davis, Epp, and Riordan whose work we describe on this site. In line with the authors, we adjusted the 1950 green peas nutrient measures so that the 1950 and 1999 food samples had the same water content.

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