Nutritional differences in organic food

Nutritional differences in organic food

A new study led by Newcastle University, published this week in the British Journal of Nutrition, has shown that organic crops and crop-based foods – including fruit, vegetables and cereals – are up to 60% higher in a number of key antioxidants than their non-organic counterparts.

The landmark study, Nutritional Composition of Organic Crop Foods, is the largest of its kind, carried out by an international team and concluded that as well as being higher in antioxidants, organic crops also contain significantly lower levels of toxic heavy metals.

James Campbell, Chief Executive of Garden Organic said: "We welcome the publication of this extensive and academically robust report which reinforces the opinions of organic growers and gardeners that there are demonstrable benefits to growing and eating organically.

We remain absolutely committed to the guidance to eat a minimum of five portions of vegetables and fruit each day, and this report continues to reinforce the benefits from taking this advice.”

You can download a summary of the research here

Friday, 18 July 2014