Information and statistics about the difference in naturally grown produce and chemically grown produce.
Mineral Depletion in Food 1940-1991
|
|
VEGETABLES: - Lost 76% of their copper content
- Lost 49% of their sodium content
- Lost 46% of their calcium content
- Lost 27% of their iron content
- Lost 24% of their magnesium content
- Lost 16% of their potasium content
|
FRUIT:
- Lost 19% of their copper content
- Lost 29% of their sodium content
- Lost 16% of their calcium content
- Lost 24% of their iron content
- Lost 15% of their magnesium content
- Lost 22% of their potasium content
|
|
|
| The Composition of Foods, Ministry of Agriculture, Fisheries and Foods and the Royal Society of Chemistry, UK |
|
RUTGERS CROP NUTRIENT STUDY
-Major Minerals - Milliequivalents per 100 grams dry weight: Trace elements, Parts per million dry matter |
|
| Species |
Type |
P |
Mg |
Na |
MN |
Cu |
ASH |
Ca |
K |
Fe |
Co |
| LETTUCE |
|
| |
ORGANIC |
24.4 |
0.4 |
71.0 |
49.3 |
176.5 |
12.2 |
37.0 |
169.0 |
60 |
0.19 |
| INORGANIC |
7.0 |
0.2 |
16.0 |
13.1 |
53.7 |
0 |
6.0 |
1.0 |
3 |
0 |
| TOMATOES |
|
| |
ORGANIC |
14.2 |
0.3 |
23.0 |
59.2 |
148.3 |
6.5 |
36.0 |
68.0 |
53 |
0.63 |
| INORGANIC |
6.0 |
0.1 |
4.5 |
4.5 |
58.8 |
0 |
3.0 |
1.0 |
0 |
0 |
|
