* In an analysis of USDA nutrient data from 1975 to 1997, the Kushi
Institute of Becket, Massachusetts found that the average calcium
levels in 12 fresh vegetables declined 27 percent; iron levels dropped
37 percent; vitamin A levels 21 percent, and vitamin C levels 30
percent. (See: Organic View, v.2 n.1, 23 Jan 2000)
* A similar analysis of British nutrient data from 1930 to 1980
published in the British Food Journal found that in 20 vegetables, the
average calcium content had declined 19 percent; iron 22 percent; and
potassium 14 percent. (See: Organic View, v.2 n.1, 23 Jan 2000)
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