The nutritional value of organic foods
Wholesome and healthy... these are the two main characteristics of organic foods which encourage consumers to buy them. An ever-increasing number of surveys and studies support this perception: the nutritional quality of organic foods is greater than that of other foodstuffs.
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.
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.
This gives them a better taste and a higher concentration of nutritive elements, as shown by recent international scientific analyses. For example, Davis University (United States) has shown that organic kiwi fruit contain more polyphenols, vitamin C and minerals.
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
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