Organic food benefits:
Comparing the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods, it was found that, 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 grown crops showed that the former contained significantly more vitamin C, iron, magnesium, and phosphorus and considerably 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 on organic and conventional farms. Comparing the three most common post-harvest processing treatments — freezing, freeze-drying, and air drying found that the phenol content was higher in organically raised crops (Asami et al., 2003).
162 studies, 137 examined nutrient quality in crop products, and 25 livestock products were analyzed. Conventionally produced crops had a significantly higher nitrogen content, and organic crops had a higher phosphorus content and higher titratable acidity. The scientists also noted 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).
When compared to developing countries in the molded parts of the world, nutritional differences like minerals, vitamins, proteins, and carbohydrates will determine the popularity of organic and conventional farm products. As compounds that help protect the human body from the disease are understood, this difference between organic and conventional crops became an area of interest. Organic vegetables and fruits were more likely to contain more of these defensive compounds when compared to those produced on conventional farms (Brandt et al., 2001).
Magkos et al. 2003 analysis shows that there is little evidence that organic and conventional foods differ in various micronutrients like vitamins, minerals, and trace elements. But they did observe a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. Lower protein concentration but of higher quality was seen in some organic vegetables and cereals crops.