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