Monday, July 15, 2019

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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