The nutritional value of organic foods
Organic fruit and vegetables provide a fine example. As they are not "crammed full" of synthetic chemical fertilisers, they contain less water and consequently more dry matter than conventional fruit and vegetables.
While it has today been established that the concentration of synthetic chemicals within a living body constitutes a risk to health, the "Quality Low Input Food Project" study jointly financed by the European Union confirms the harmlessness and nutritional value of organic foodstuffs. Among the key results, we should mention:
- The organic fruit and vegetables tested contained up to 40% more antioxidants (vitamins C and E, in addition to minerals such as zinc, etc.), compared to conventional fruit and vegetables. These elements can reduce the risk of heart disease and cancer.
- Organic potatoes, kiwi fruit and carrots have a far higher vitamin C content
- Organic lettuce, cabbages and spinach contain a high concentration of antioxidant minerals
- Organic milk contains 60% more beneficial antioxidants and fatty acids than ordinary milk