(OR21-01-25) Comparative Assessment of Micronutrient Differences (Vitamin C, Calcium, Sodium) in Vegetables Grown Using Regenerative Agricultural Practices

Objectives: Consumption of plant-based foods is recommended for human health. However, the extent to which growing conditions influence micronutrient content is less well-known. Regenerative farming, which prioritizes soil health and biodiversity, offers a promising approach to enhancing product quality and sustainability. This analysis aims to compare micronutrient levels of regeneratively grown vegetables to the USDA standard nutrient levels. 

Methods: Vitamin C and a mineral panel (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese) were assessed in 179 and 288 vegetables, respectively, over 5 years (2020–2024). nSamples were processed and analyzed on the same day of harvest, or flash-frozen and analyzed within 7 days of harvest. Vitamin C levels were measured using Ultraperformance Liquid Chromatography; minerals were measured using Inductively Coupled Plasma–Optical Emission Spectrometry. Only varieties with at least three measurements were included, and outliers outside 1.5 times the interquartile range were excluded. Each vegetable was matched to its closest equivalent from the USDA’s FoodData Central database. Differences were tested using independent 2-sided t-tests with an FDR-adjusted p-value.

Results: Compared to national levels, Vitamin C was 58-1200% higher in specific regeneratively-grown vegetables, namely arugula, basil, celery, radishes, spinach, squash, and sweet potato. Calcium levels were 60-337% higher in known rich sources of calcium, such as kale, kohlrabi, broccoli, and turnips. Sodium levels were 18-99% lower in 87% of the vegetables that significantly differed from USDA-reported values. For example, the mean sodium level in regeneratively grown Swiss chard was 90 mg/100g, 58% lower than the national average of 213 mg/100g.

Conclusions: Regeneratively-grown vegetables contain higher levels of vitamin C, which provides antioxidant, anti-inflammatory, and collagen-building benefits for human health. The trends observed in calcium and sodium in regeneratively-grown vegetables align with bone and cardiovascular health. Our findings suggest agricultural practices may influence the health potency of plant-based foods. Further research is warranted to investigate these and other bioactive compounds from regeneratively-grown crops.

Funding Sources: The Angiogenesis Foundation