Study: Change of active ingredients in our food in the last 10 years

Raimund Buhr, 

The amount of vital substances in our food is much lower than in the past. This applies not only to vitamins and minerals, but also to vital substances and secondary plant substances such as those found in a
Aronia berries in an especially concentrated form. In the study below, this development is shown with figures, but as with any study, these figures should be treated with caution.

Comparison between a study carried out in 1985 and the values determined in a food laboratory in 1996 for fruit and vegetables

Minerals and vitamins

content in milligrammes

per 100 grams of food

1985 1996 Difference
Broccoli Calcium

Folic Acid

Magnesium

103

47

24

33

23

18

minus 68%

minus 52%

minus 25%

Beans Calcium

Folic Acid

Magnesium

Vitamin B6

56

39

26

140

34

34

22

55

minus 38%

minus 12%

minus 15%

minus 61%

Potatoes Calcium

Magnesium

14

27

4

18

minus 70%

minus 33%

Carrots Calcium

Magnesium

37

21

31

9

minus 17%

minus 57%

Spinach Magnesium

Vitamin B6

Vitamin C

62

200

51

19

82

21

minus 68%

minus 59%

minus 58%

Apples Calcium

Vitamin C

7

5

8

1

minus 12%

minus 80%

Banana Calcium

Folic Acid

Magnesium

 

8

23

31

7

3

27

minus 12%

minus 84%

minus 13%

Strawberry Calcium

Magnesium

Vitamin C

21

12

60

18

13

13

minus 14%

minus 8%

minus 67%

 Fennel
Folic Acid 100 32 minus 68%

Source: Welt am Sonntag 1997, Nr.34, S.26


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