For over a century, scientists have studied the nutrient content of food, including corn. Over a fifty year period, garden crops like corn have tended to decline in nutritional content. In the graph here, notice that corn had a tendency to decline in calcium (76%), riboflavin (46%), vitamin C (39%), and phosphorus (20%). It showed a 13% increase in iron. Though these individual results are not statistically significant, they are part of a larger trend toward decline in nutritional content. To read more and learn what you can do, read our article on nutrient decline.
Change in Nutrients for Sweet Yellow Corn
In the table presented below we include the nutrient content of sweet yellow corn from 1950 and 1999. The 1950 values for sweet yellow corn 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 individual differences are statistically significant, even so, on the whole, they suggest that nutrients have decreased in small garden produce.
Nutrient Change In Sweet Yellow Corn
*The 1950 data is adjusted for water content.
Creative Commons License: Share the Knowledge
The figures used to present decline in nutrients in garden crops here on the Traditional Foods website, including change in sweet yellow corn, can be reposted for noncommercial use with a link to this corn page or to our article about nutrient decline : nutrient decline in garden crops.
Nutrient Data Source
The historical values on the nutrient content of food has been collected and made available by the USDA. It was also examined by Davis, Epp, and Riordan whose analyses we describe on this site. We adjusted the 1950 corn nutrient 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: