Nutrient Decline in Rutabagas


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Since the turn of the last century, the USDA has tracked the nutritional content of food. By the 1950s, there was enough data on core vitamins and minerals that scientists have compared the nutrition in food now to that back in the 1950s. In general, there has been a decline in nutritional content of small garden produce. (Read more here.) Rutabagas actually show an increase in phosphorus and iron with a decline in riboflavin and vitamin C. Though these rutabaga results are not statistically significant, the more general trend is.

Nutrient Change for Rutabagas

In the table provided below we include the nutritional content of rutabagas from 1950 and 1999. The 1950 measures for rutabagas are adjusted for water content — a sample with more water will bias the results. These nutrient indicators are based on a very small number of data points and none of the individual differences are statistically significant, however as a group, they suggest a decline in nutrient content in small garden produce.

Nutrient Change In Rutabagas

Nutrient
1950*
1999
Calories
36.1
36
Protein
1.04
1.2
Fat
.09
.2
Carbohydrates
8.4
8.1
Ash
.76
.81
Calcium
52.17
47
Phosphorus
38.89
58
Iron
.38
.52
Vitamin A
313.05
580
Thiamin
.07
.09
Riboflavin
.08
.04
Niacin
.85
.7
Vitamin C
34.15
25

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

The figures used to display differences in nutritional content of garden produce here are Traditional Foods, including change in rutabagas, can be reposted for noncommercial use with a link to this specific page or to the our page that describes the data project : nutrient decline in garden crops.

Source of Data

The historical measures on the nutrient content of fruits and vegetables has been archived and made available by the United States Department of Agriculture. It was also compiled by Davis, Epp, and Riordan whose work we describe on this site. Following the lead of the researchers, we adjusted the 1950 rutabaga nutrient values so that the 1950 and 1999 food samples had the same water content.

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