Nutrient Decline in Okra


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Scientists have been measuring the nutrition in okra and other garden crops for over seventy years. In that time, they have observed a decline in the nutritional content of our garden produce. Okra has declined in vitamin C by nearly 30% and riboflavin by 14%. It has seen a 14% increase in iron. Though these okra-specific results are not statistically significant, the general trend toward decline is. Read more about the trend and what you can do about it: Nutrient Decline in the Food Supply.

Nutrient Change for Okra

In the table provided below we include the nutritional content of okra from 1950 and 1999. The 1950 measures for okra are adjusted for water content — a sample with more water will bias the results. These measures are based on a very small number of data points and not one of the individual differences are statistically different, even so, all together, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Okra

Nutrient
1950*
1999
Calories
31.8
33
Protein
1.79
2
Fat
.2
.1
Carbohydrates
7.4
7.6
Ash
.8
.7
Calcium
81.6
81
Phosphorus
61.7
63
Iron
.7
.8
Vitamin A
736.37
660
Thiamin
.08
.2
Riboflavin
.07
.06
Niacin
1.09
1
Vitamin C
29.85
21.1

*The 1950 data is adjusted for water content.

Creative Commons License: Share the Knowledge

The figures used to display differences in nutritional content of garden produce on the Traditional Foods site, including change in okra, can be posted for noncommercial use with a linked attribution to this particular page or to our our page that presents the data project here.

Nutrient Data Source

The historical values on the nutrient content of food has been published and distributed by the U.S. Department of Agriculture. It was also examined by Davis, Epp, and Riordan whose research we describe on this website. Following the lead of the researchers, we adjusted the 1950 okra nutrient values so that the 1950 and 1999 food samples had the same water content.

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