Nutrient Decline in Green Snap Beans


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Green snap beans have shown a 35% decline in calcium (though again none of the single food changes reach statistical significance) and a slight increase in iron and riboflavin. For more information on nutrient decline in the food supply, read our article here and learn what you can do about it.

Nutrient Change for Green Snap Beans

In the table provided below we provide the nutrient content of green snap beans from 1950 and 1999. The 1950 values for green snap beans are adjusted for water content — a sample with more water will bias the results. These nutrient indicators are based on a small number of data points and none of the apparent differences are statistically different from one another, but on the whole, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Green Snap Beans

Nutrient
1950*
1999
Calories
30.7
31
Protein
2.1
1.82
Fat
.18
.11
Carbohydrates
6.8
7.1
Ash
.7
.66
Calcium
56.98
37
Phosphorus
38.57
38
Iron
.96
1.04
Vitamin A
552.24
668
Thiamin
.07
.084
Riboflavin
.1
.105
Niacin
.44
.75
Vitamin C
16.65
16.3

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

The graphs used to display differences in nutrition in garden produce here on the Traditional Foods website, including change in green snap beans, can be redistributed for noncommercial use with a linked attribution to this particular page or to the article about nutrient decline here: nutrient decline.

Source of Data

The historical data on the nutrient content of garden crops has been published and made available by the United States Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose work we describe on this site. We adjusted the 1950 green snap bean 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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