Friday, September 2, 2016

Mineral and Vitamin Degradation in Fruits and Vegetables in Last 17 Years

Mineral and Vitamin Degradation in Fruits and Vegetables in Last 17 Years

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The mineral and vitamin degradation in fruits and vegetables in the last years is a critical problem for all human species. While the most population thinks that it has enough nutrition and want to loose weight, the opposite is the truth. I do not mean that weight problem of course. The following table is a wonderful example of how current and previous generations rob their children. While the prices of food is climbing up, the quality is going down. There is one rule for under-nutritioning of the next generation in the nature only – the dead. And this numbers goes for a raw food, if you cook and process it, it is much much worser.

Nutritional Content Nutrition Element In mg/100g per Year Year Difference
1985 1996 2002 85-96 85-02
Broccoli calcium 103 33 28 - 68% - 73%
folic acid 47 23 18 - 52% - 62%
magnesium 24 18 11 - 25% - 55%
Beans calcium 56 34 22 - 38% -51%
folic acid 39 34 30 - 12% - 23%
magnesium 26 22 18 - 15% - 31%
vitamin B6 140 55 32 - 61% - 77%
Tomatoes calcium 14 4 3 - 70% - 78%
magnesium 27 18 14 - 33% - 48%
Carrot calcium 37 31 28 - 17% - 24%
magnesium 21 9 6 - 57% - 75%
Spinach calcium 62 19 15 - 68% - 76%
vitamin C 51 21 18 - 58% - 65%
Apples vitamin C 5 1 2 - 80% - 60%
Bananas calcium 8 7 7 - 12% - 12%
folic acid 23 3 5 - 84% - 79%
magnesium 31 27 24 - 13% - 23%
vitamin B6 330 22 18 - 92% - 95%
Strawberries calcium 21 18 12 - 14% - 43%
vitamin C 60 13 8 - 67% - 87%

Source: Geigy Pharmakonzern, Switzerland (1985), Lebensmittellarbor Karlsruhe (1996), Sanatorium Oberthal (2002)

vegetables Mineral and Vitamin Degradation in Fruits and Vegetables in Last 17 Years

Photo Credit: Christopher (CC BY 2.0)



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