Nutrient Decline in Parsnips


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 food scientists have collected data on the nutrient content of food, they have noticed a tendency toward decline in nutritional value. Parsnips illustrates the trend with a 55% decline in raboflavin, 34% decline in calicum, 12% decline in iron, and a 7% decline in phosphorus. Though these specific changes are not statistically different from zero, they fit with a larger trend that is statistically significant and shows declining nutrition in our garden produce. To read more about the trend and what you can do, check out our article here.

Parsnips: Nutrient Change Data

In the table provided below we include the nutrient content of parsnips from 1950 and 1999. The 1950 measures for parsnips are adjusted for water content — a sample with more water will bias the results. These measures are based on a small number of data points and none of the apparent differences are statistically different, but taken together, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Parsnips

Nutrient
1950*
1999
Calories
74.6
75
Protein
1.43
1.2
Fat
.48
.3
Carbohydrates
17.4
17.9
Ash
1.15
.98
Calcium
54.52
36
Phosphorus
76.52
71
Iron
.67
.59
Vitamin A
.
Thiamin
.08
.09
Riboflavin
.11
.05
Niacin
.19
.7
Vitamin C
17.22
17

*The 1950 data is adjusted for water content.

Creative Commons License

The graphs used to display differences in nutrition in garden crops here on the Traditional Foods website, including change in parsnips, can be reposted and redistributed for noncommercial use with a link to this specific page or to the article about nutrient decline here.

Source of Data

The historical values on the nutrient content of garden crops has been collected and distributed by the United States Department of Agriculture. It was also compiled by Davis, Epp, and Riordan whose research we describe on this website. In line with the researchers, we adjusted the 1950 parsnip nutrient measures so that the 1950 and 1999 food samples had the same water content.

Related posts:

You might also enjoy:

  1. Nutrient Decline in Scallions
  2. Nutrient Decline in Swiss Chard
  3. Nutrient Decline in Celery

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-parsnips/trackback/