One of the biggest movements in food at the moment is organic food. The public says it tastes better and that its production side affects are better for the environment. However, now organic food is approved also in the nutritional and food safety factor. Organic food really exceeds all sorts of expectations.
The study showed that organic foods and crops have more antioxidants and fewer, less frequent pesticide residues than their conventional counterparts. The results were concluded after research into 343 peer-reviewed publications that compared the nutritional quality and safety of organic and conventional plant-based foods, including fruits, vegetables, and grains.
From the publications, crops from the same area or had similar soils were covered and this method reduced the sources of variation in nutritional and safety parameters. The research team noted that throughout the years, studies have improved to discover more significant nutritional and food safety factors.
Generally the United Kingdom and America research team discovered that organic crops have several nutritional benefits. A plant from a conventional field will generally have access to high levels of synthetic nitrogen, producing more sugars and starches in the final product. This means that the harvested plant will often contain lower concentrations of other nutrients, including health-promoting antioxidants. However, their organic brother has 18% to 69% higher concentrations of antioxidant compounds. This is the equivalent to having 2 extra portions of fruit or vegetable a day!
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