Micronutrient Differences in Conventionally and Organically Produced Foods
Vaishnavi Balaji, Maja Chec, Raaga Brahmadevi, Steven Holladay, Krzysztof Czaja · 2025
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Description
Vaishnavi Balaji and co-authors reviewed one hundred twenty studies comparing the micronutrients in organic and conventional foods. Organic food costs more, partly because synthetic farm chemicals are banned and the work takes more labor, and many shoppers believe it is healthier. The evidence, though, is mixed.
Some studies found more vitamin C, vitamin E, magnesium, iron, and plant compounds in organic produce, and more antioxidants or fat-soluble vitamins in some organic animal products. Many other studies found no real gap, and some found conventional food ahead. Soil quality, fertilizer, and climate may matter as much as the farming method itself. The authors conclude the literature does not show a consistent nutritional edge for organic food.
Catalog record
| CREATOR | Vaishnavi Balaji, Maja Chec, Raaga Brahmadevi, Steven Holladay, Krzysztof Czaja |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 31 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |