The nice thing about organic food is that it has more minerals, vitamins, micronutrients and enzymes compared to the traditionally raised foods.
In fact, there is more and more evidence documenting how the applied farming methods are influencing the food’s nutritional content.
Backed by Research
If you don’t believe it, here are some:
- In a 6-year study performed by experts, it has been discovered that there are more antioxidant activities as well as higher flavonol in organic onions compared to its conventional counterpart
- In 2013, an 18-month milk study has been performed stating that organic production of milk enhances its nutritional quality by shifting its fatty acid composition
- In a meta-analysis published back in 2014, the British Journal of Nutrition learned that there are drastically higher levels of antioxidants in organic crops compared to conventional crops. This includes 19 percent of higher phenolic acids, 26 percent higher flavones, 28 percent higher stilbenes, 50 percent more of flavonols, 51 percent higher anthocyanines and 69 percent higher flavanones
- A 10-year comparison study of tomatoes performed in 2008 at University of California discovered that organic tomatoes have nearly doubled its concentration of flavonoid compared to the traditionally grown tomatoes on the adjacent field