Organic Food is More Nutritious

Organics

Is Organic Food More Nutritious?

Over the past three decades, studies conducted on the nutritional value of organic food compared to conventional food were inconclusive regarding the benefits from eating organic. However, in March of 2008, the Organic Center’s State of Science Review found the answers to the questions:

“Does organic farming generally enhance the nutritional quality of fruits, vegetables, and grains?”

“And if so, for which nutrients and by how much?”

The Organic Center conducted a meta-study of all peer-reviewed organic studies published since 1980. The methodology screened the available studies to select those with the scientifically highest quality data, and after the strict selection and analysis process, the available data produced these answers:

“Yes, organic plant-based foods are, on average, more nutritious in terms of their nutrient density for compounds validated by this study’s rigorous methodology.”

“The average serving of organic plant-based food contains about 25% more of the nutrients encompassed in this study than a comparable-sized serving of the same food produced by conventional farming methods.”

The significant margins in favor of organic food in several of the most important nutrients, and modest margins in favor of conventional samples for less important nutrients, strengthens the evidence supporting this conclusion.

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These results are in keeping with results from a study funded by the European Union which found that organic produce is more nutritious than ordinary produce and may be better at preventing cancer and heart disease. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20-40% more nutrients, and the levels of antioxidants in milk from organic cattle were between 50-80% higher than conventional milk. The lead scientist on the study, Professor Carlo Leifert, states “There is enough evidence now that the level of good things is higher in organics”.

An article in the Journal of Applied Nutrition gives credence to the notion that organic foods have higher nutrient levels than non-organic food. In this study the mineral content of organic apples, pear, potatoes, wheat, and sweet corn were compared to conventional varieties. Overall the organic foods showed much higher levels of nutrient minerals and much lower levels of heavy metals.

Here are a few of the nutrients that were found in higher levels in the organic foods: