Scientists have collected data on the nutrient content of food for over a century but since the 1950s, some of that data can be compared. Food scientists have noticed a surprising trend: a decline in the nutrient content of small garden crops. The data on scallions is an exception, showing an increase in riboflavin, iron, and phosphorus. The change in the nutritional content of scallions is not statistically different from zero but the larger trend toward decline is. To read more about the trend and what you can do, check out our article on nutrient decline in produce.
Scallions: Nutrient Change Data
In the table provided here we provide the nutrient content of scallions from 1950 and 1999. The 1950 measures for scallions are adjusted for water content so that the 1999 and 1950 data points have comparable dry matter. These nutrient measures are based on a small number of data points and none of the apparent individual changes are statistically different from one another, however on the whole, they suggest a decline in nutrient content in small garden produce.
Nutrient Change In Scallions
*The 1950 data is adjusted for water content.
Licensed to Share: Creative Commons
The figures used to display changes in nutrients in garden produce here on the Traditional Foods website, including change in scallions, can be posted for noncommercial use with a linked attribution to this scallions page or to the more general article : nutrient decline in garden crops.
The historical values on the nutritional content of garden crops has been archived and made available by the USDA. It was also examined by Davis, Epp, and Riordan whose work we describe on this website. We adjusted the 1950 scallion nutritional content so that the water content of the 1950 and 1999 samples would be the same, as did Davis, Epp, and Riordan.
You might also enjoy: