Nutrient Decline in Mustard Greens


Join our large (and growing) community of food-lovers on Facebook. We are regularly inspired by members of this positive community. Come be inspired too.


Don't miss it -- Our partner offers wild caught and sustainable seafood: 10% off for new customers (Coupon code: VCAFINT). Click here.

Since scientists began to track nutrient content in fresh fruits and vegetables, they have noticed a disturbing trend: nutrients tend to be declining. Mustard greens are no exception. Compared to 1950, mustard greens in 1999 had 60% less calcium, 57% less iron, 54% less riboflavin, 42% less vitamin C, and 4% less phosphorus, though these results specific to mustard greens are not statistically different from zero. There is, however, definitely a trend toward decline in nutritional value. Learn more about the trend and what you can do in your own household here.

Nutrient Change for Mustard Greens

In the table presented below we present the nutrient content of mustard greens from 1950 and 1999. The 1950 measures for mustard greens are adjusted for water content so that the 1999 and 1950 values have comparable levels of dry matter. These nutrient measures are based on just a few data points and not one of the apparent differences are statistically different, even so, as a group, they suggest that nutrition has declined in smaller garden produce.

Nutrient Change In Mustard Greens

Nutrient
1950*
1999
Calories
25.9
26
Protein
2.71
2.7
Fat
.35
.2
Carbohydrates
4.7
4.9
Ash
1.42
1.4
Calcium
259.49
103
Phosphorus
44.82
43
Iron
3.42
1.46
Vitamin A
7619.48
5300
Thiamin
.11
.08
Riboflavin
.24
.11
Niacin
.94
.8
Vitamin C
120.31
70

*The 1950 data is adjusted for water content.

Creative Commons License

The graphs used to display changes in nutritional content of garden crops here are Traditional Foods, including change in mustard greens, can be redistributed for noncommercial use with a link to this specific page or to the our page that presents the data project : nutrient decline in garden crops.

Nutrient Data Source

The historical data on the nutrient content of garden crops has been collected and made available by the U.S. Department of Agriculture. It was also examined by Davis, Epp, and Riordan whose research we describe on this site. We adjusted the 1950 mustard greens nutritional content so that the water content of the 1950 and 1999 samples would be comparable, as did Davis, Epp, and Riordan.

Related posts:

You might also enjoy:

  1. Nutrient Decline in Turnip Greens
  2. Nutrient Decline in Collard Greens
  3. Nutrient Decline in Scallions
  4. Nutrient Decline in Rhubarb
  5. Nutrient Decline in Turnips

Subscribe to our Traditional Foods feed via email and access to the digital books in our kitchen tool kit.

Read more here about what is in the tool kit to date at the Traditional Foods website.

Name
Email

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

 
Trackback URL http://www.traditional-foods.com/decline/nutrient-decline-mustard-greens/trackback/