A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods was done. Except for nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients or even contaminants (Bourn et al., 2002).

On the other hand, a nutritional quality comparative assessment study for fruits, vegetables, and grains raised in organic and conventionally raised crops showed that the former contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly fewer nitrates (Worthington, 2001).

Phenols are important to human health. The total content of this class of metabolites was studied in marionberries, strawberries, and corn cultivated in organic and conventional farms. A comparison was also made in the three most common post-harvest processing treatments — freezing, freeze-drying, and air drying. In all cases, the phenol content was higher in organically raised crops (Asami et al., 2003).

162 studies of which 137 examined nutrient quality in crop products and 25 livestock products were analyzed. It was found that conventionally produced crops had a significantly higher content of nitrogen and organic crops had a higher content of phosphorus and higher titratable acidity. The scientists also noted that there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. Small differences in nutrient content between the two could be related to differences in production methods (Dangour et al., 2009).

Plants grown in organic conditions had better antioxidant defense systems when compared to conventionally raised fruit. This will likely provide protection against damage of fruit (peaches and pear) when grown in the absence of pesticides (Carbonaro et al., 2002). A similar result was observed in some other crops (Lairon, 2011). Organically raised fruit should, therefore, have a better shelf life when compared to those grown conventionally.

There are certain pesticides that are absorbed into the plant body of conventionally grown foods and cannot be washed away externally, such foods contain chemicals that will be harmful to human health. Otherwise, scientific evidence does not show that there are nutritional advantages in organic food.

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