Nutritional Superiority Of Organic Foods

Key Findings

There were 236 valid matched pairs across the

11 nutrients. The organic foods within these

matched pairs were nutritionally superior in 145

matched pairs, or in 61% of the cases, while the

conventional foods were more nutrient dense in

87 matched pairs, or 37%. There were no

differences in 2% of the matched pairs.

The organic samples contained higher

concentrations of the very important polyphenols.

For five nutrients, Figure 2 shows the percent of

total matched pairs for which the orangic sample

nutrient level exceeded the conventional sample

level by eleven percent or more. Almost one-half

of the 57 organic samples in these matched pairs

exceeded the conventional sample nutirent level

by 21% or more.

Another perspective reinforces the basic point.

About 22% of the 145 matched pairs in which the

organic samples were more nutrient dense fell

within a difference of only 0% to 10%, which can

be regarded as minor. Almost two-thirds of the

conventional matched pairs found to be more

nutrient dense fell within the 0% to 10% difference

range.

Across all 236 matched pairs and 11 nutrients,

the nutritional premium of the organic food

averaged 25%. The differences documented in

this study are sufficiently consistent and sizable

to justify a new answer to the original question–

Yes, organic plant-based foods are, on 

average, more nutritious.

Over the next few years another 20-30 studies

will likely be completed and published. The

Organic Center will add the results of these

studies to our database, subject them to the same

sort of scientific-merit screens, and then update

and refine the analysis reported herein.

Soon, there will be enough high quality studies to

reach the threshold of eight valid matched pairs

for several more nutrients. Greater numbers of

matched pairs for primary nutrients like

antioxidants and Vitamin C will allow estimation of

differences in key nutrients by crop and food – the

average difference, for example, in the total

antioxidant capacity of organic and conventional

apples, or Vitamin C in oranges.

Over time the Center’s database will grow to the

point where we can explore linkages between

specific organic and conventional production

practices and the nutrient density of foods. This

will open an exciting chapter in the continuous

improvement of organic farming systems.

For every farm and agricultural region there are

unique combinations of genetics, soils, climate,

and practices waiting to be discovered that have

the potential to produce exceptionally nutrient

dense and flavorful foods. These are the kinds of

fruits and vegetables needed to lure children —

and adults — away from high-fat, sugar-laden

foods, and in the course of doing so set the stage

for sustained improvement in public health.

Here is the Complete PDF File: http://www.organic-center.org/reportfiles/5367_Nutrient_Content_SSR_FINAL_V2.pdf