2019 ASHS Annual Conference

The nutritional content of fresh produce available to consumers in stores, at farmer markets or locally grown was evaluated in Fairbanks, Alaska. The study was conducted to determine potential differences between locally grown produce and produce available in local stores from various sources. The included vegetable crops were tomatoes, colored bell peppers, English cucumbers, kale, butterhead- and romaine lettuce. Samples were collected throughout the summer months when vegetables were locally produced and available. Analysis for mineral nutrition included nitrogen, phosphorous, potassium, calcium, magnesium, sulfur, iron, manganese, boron, copper and zinc. Brix analysis were used to determine levels of soluble solids and sugar content. Although the nutrient content varied among vegetables procured from stores, farmers markets or locally grown, the mineral levels within a particular crop were less variable. The highest amounts in percent of dry weight for nitrogen (5.0 ± 0.60), phosphorous (0.7 ± 0.27) and potassium (5.8 ± 1.75) were recorded for butterhead- and romaine lettuce. Iron content was also significantly higher with more than 200 ppm in the two types of lettuce. The analysis showed produce grown locally or obtained from the farmers market generally had greater °Brix values to suggest higher sugar content than produce from local stores. The °Brix value for locally grown red bell peppers for instance, was 8.7 ± 0.68 compared to 5.5 ± 0.36 for a similar store bought pepper. As public awareness of nutrition and food security is increasing, documenting and evaluating the nutrient content of locally available produce is becoming more important for consumers as well as producers. To further evaluate nutrient content of locally grown versus produce derived from out of state sources, additional studies are being conducted.