Artificial fertilization associated with traditional/conventional crops yields lush crops by swelling the plants with water. Pound-for-pound, organic food has more “dry matter” (i.e. food). This is one of the reasons organic foods have higher levels of nutrients.
Research by American nutritionist Virginia Worthington has confirmed that, based on current dietary patterns, the differences can be enough to help you achieve the recommended daily allowances for certain nutrients that you otherwise may not meet.
We can expect also that phytonutrients, many of which are antioxidants involved in the plant’s own defense system, will be higher in organic produce because crops rely more on their own defenses in the absence of regular applications of chemical pesticides. Evidence is emerging that confirms this expectation. Higher levels have so far been found of lycopene in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine. A recent review of the subject estimated that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce.
There are many health benefits of Organic Food
LOWER PESTICIDE RESIDUES
Consuming more organic food certainly isn’t the only way to improve one’s nutrient intake, but it may be the safest. It’s regularly claimed by the mainstream food industry that pesticide residues in foods are known to be safe on the basis of total diet surveys that supposedly find the levels of pesticide residues in our food to be very low and within acceptable safety limits. But monitoring programs consistently show that around one in three non-organic food samples tested contains a variety of pesticide residues, with far lower levels being found in and on organic produce. Conventional-food proponents also claim that rigorous safety assessments show that pesticide residues are no threat to human health. Yet consumers intuitively know this is a false assurance.
Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Combine this with earlier (pre-ripened) picking, longer storage, and more processing of crops, and it’s not surprising that we may be getting fewer nutrients in our food than we were 60 years ago.