Nutrient Decline in Tomatoes


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.

Food scientists at the USDA have been collecting data on the nutrients in food for over a century and by the 1950s they had an extensive catalog. Some decades later, scientists began noticing that nutrients were on the decline. In tomatoes for example, there was a 57% decline in calcium from 1950 to 1999, a 29% decline in iron, 21% in vitamin C, and 16% in phosphorus. Tomatoes showed an increase in riboflavin. While none of these changes are statistically significant, the more general trend toward decline is. To learn more about it and what you can do, check out our article on nutrient decline in the food supply.

Nutrient Change for Tomato

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

Nutrient Change In Tomato

Nutrient
1950*
1999
Calories
21.2
21
Protein
1.06
.85
Fat
.32
.33
Carbohydrates
4.2
4.6
Ash
.63
.42
Calcium
11.63
5
Phosphorus
28.56
24
Iron
.63
.45
Vitamin A
1163.39
623
Thiamin
.06
.059
Riboflavin
.04
.048
Niacin
.53
.63
Vitamin C
24.33
19.1

*The 1950 data is adjusted for water content.

Licensed to Share: Creative Commons

Follow Me on Pinterest

The figures used to present decline in nutrients in garden produce on the Traditional Foods site, including change in tomatoes, can be reposted for noncommercial use with a link to this tomato page or to the article about nutrient decline : nutrient decline in garden crops.

Data Source

The historical measures on the nutritional content of fruits and vegetables has been archived and made available by the United States Department of Agriculture. It was also examined by Davis, Epp, and Riordan whose analyses we describe on this site. In line with the researchers, we adjusted the 1950 tomatoe nutrient values so that the 1950 and 1999 food samples had the same water content.

Related posts:

You might also enjoy:

  1. Nutrient Decline in Onions
  2. Nutrient Decline in Cauliflower
  3. Nutrient Decline in Asparagus
  4. Nutrient Decline in Strawberries
  5. Nutrient Decline in Scallions

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-tomatoes/trackback/