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 vitaminscontent in milligrammesper 100 grams of food19851996Difference
BroccoliCalciumFolic AcidMagnesium1034724332318minus 68%minus 52%minus 25%
BeansCalciumFolic AcidMagnesiumVitamin B656392614034342255minus 38%minus 12%minus 15%minus 61%
PotatoesCalciumMagnesium1427418minus 70%minus 33%
CarrotsCalciumMagnesium3721319minus 17%minus 57%
SpinachMagnesiumVitamin B6Vitamin C6220051198221minus 68%minus 59%minus 58%
ApplesCalciumVitamin C7581minus 12%minus 80%
BananaCalciumFolic AcidMagnesium 823317327minus 12%minus 84%minus 13%
StrawberryCalciumMagnesiumVitamin C211260181313minus 14%minus 8%minus 67%
 Fennel Folic Acid10032minus 68%
Source: Welt am Sonntag 1997, Nr.34, S.26

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