Nutrient Decline in Strawberries


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Researchers have been measuring the nutritional content of food for decades. Since 1950, the data suggest a decline in nutrients in small garden crops. Strawberries showed a 43% decline in iron, 40% in calcium, 16% in phosphorus, and an increase in riboflavin and vitamin C. Though these strawberry-specific results are not statistically significant, the more general trend is. Read more about the trend and the actions ou can take here.

Change in Nutrients for Strawberries

In the table below we include the nutritional content of strawberries from 1950 and 1999. The 1950 values for strawberries are adjusted for water content so that the 1999 and 1950 data points have comparable dry matter. These measures are based on a small number of data points and none of the individual differences are statistically different from one another, but as a group, they suggest that nutrients have declined in small garden crops.

Nutrient Change In Strawberries

Nutrient
1950*
1999
Calories
30.8
30
Protein
.67
.61
Fat
.42
.37
Carbohydrates
6.9
7
Ash
.42
.43
Calcium
23.37
14
Phosphorus
22.54
19
Iron
.67
.38
Vitamin A
.
Thiamin
.03
.02
Riboflavin
.06
.066
Niacin
.25
.23
Vitamin C
50.08
56.7

*The 1950 data is adjusted for water content.

Creative Commons License

The figures used to display changes in nutrients in garden produce here on the Traditional Foods website, including change in strawberries, can be reposted for noncommercial use with a link back to this particular page or to the our page that describes the data project : nutrient decline in garden crops.

Source of Data

The historical measures on the nutritional content of fruits and vegetables has been archived and made available by the USDA. It was also analyzed by Davis, Epp, and Riordan whose work we describe on this site. In line with the researchers, we adjusted the 1950 strawberries nutrient measures so that the 1950 and 1999 food samples had the same water content.

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