Scientists have been measuring the nutritional content of food for decades and since the 1950s have noticed a disturbing trend: nutritional content in small garden crops has tended to decline. Turnips are a good case in point with a 50% decline in riboflavin, 33% in iron, 16% in calicum and vitamin C, and 11% in phosphorus. Though these turnip-specific results are not statistically different from zero, the more general trend is. To learn about the decline in nutrients in garden crops, check out our article here.
Nutrient Change for Turnips
In the table presented here we provide the nutritional content of turnips from 1950 and 1999. The 1950 measures for turnips are adjusted for water content so that the 1999 and 1950 measures have comparable levels of dry matter. These nutrient measures are based on just a few data points and none of the individual differences are statistically different from one another, even so, as a group, they suggest that nutrition has declined in smaller garden crops.
Nutrient Change In Turnips
*The 1950 data is adjusted for water content.
Creative Commons License: Share the Knowledge
The graphs used to display changes in nutrients in garden crops here are Traditional Foods, including change in turnips, can be reposted and redistributed for noncommercial use with a linked attribution to this particular page or to the more general article : nutrient decline in garden crops.
Nutrient Data Source
The historical values on the nutritional content of garden crops has been published and made available by the United States Department of Agriculture. It was also analyzed by Davis, Epp, and Riordan whose analyses we describe on this website. In line with the authors, we adjusted the 1950 turnip nutrient measures so that the 1950 and 1999 food samples had the same water content.
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