Why do organic products have greater nutritional value?

Why do organic products have greater nutritional value?

Organic food has many advantages. First of all, it looks, tastes and smells natural. Also, it is free of artificial, chemical additives, fillers and colourants. Organic farms leave much less environmental burden, do not cause soil overexploitation and do not generate chemical pollution.

In today’s post we walk about the nutritional value of organic food from the European Union. Why do organic products have greater nutritional value than their factory equivalents? What research supports this thesis? You will find the answers below.


Major differences between organic and factory food

The demand for organic products is growing. We care not only about how our food looks like but also about its nutritional value, safety and quality. Food produced in an organic manner contains precious nutrients that are good for your health.

No antibiotics, pesticides, nitrates or synthetic additives are used in organic production. Thus, organic products are not contaminated with chemical plant protection products. It is believed that the substances used in conventional food may negatively affect the intestinal microflora.[i]

It is believed that organic food has better sensory value and energy density compared to conventional food. Accordingly, organic food  is beneficial for the human organism.


How does organic production translate into greater nutritional value?

The superiority of organic food in terms of nutritional value is particularly noticeable in meat products.

Organic meat has greater total content of n-3 polyunsaturated fatty acids. These substances are beneficial for the human body in many different ways, for example, they stimulate the cardiovascular system.

Scientific review conducted in the USA and in Europe make it clear that statistically, organic food is more valuable for the human organism than conventional food.

Pork meat from organic farms analysed in Polish laboratories contains more nutrients than the meat of animals raised in conventional farms.

According to a 2010 research co-financed by the US Department of Agriculture (USDA), organic strawberries are richer in nutrients than those grown in conventional farms.[ii]

Organic fruit and vegetables contain much more antioxidants, including the strongestone – resveratrol, which prevents cell ageing.

Fruit and vegetables grown on soil that is fertilised solely with natural products have more nutrients and vitamins than those grown in green houses and treated with artificial fertilisers.

According to consumer surveys, both primary and processed organic products taste and smell better than conventional ones.


Are there any natural food additives?

Another important difference are food additives that are supposed to make a product more attractive by improving its colour, aroma and taste and prolonging its expiry date. In conventional food processing, there are several hundred additives, while ion organic production – only around 50, and all of them are natural, unlike the synthetics used in mass food production.[iii]

Many food products from conventional food factories contain a dozen or so additives. Yet, chemical additives may be harmful and should be avoided. Additives used in organic food are all-natural, such as plant colourants or thickeners.

To sum up, with their greater nutritional value and better sensory properties, organic products are helpful in disease prevention as well as improve the flavour of our dishes. It is worth investing in organic food from reliable sources. By choosing European products, you have high quality, safety and great taste guaranteed.





[i] https://polish.mercola.com/sites/articles/archive/2019/06/10/zalety-ekologicznej-zywnosci.aspx

[ii] https://polish.mercola.com/sites/articles/archive/2019/06/10/zalety-ekologicznej-zywnoscia.aspx

[iii] http://www.wodr.poznan.pl/baza-informacyjna/srodowisko/rolnictwo-ekologiczne/item/4856-walory-zywnosci-pozyskiwanej-z-produkcji-ekologicznej



Other sources used in the text:

Givens D.I., Baxter S., Minihane A.M., Shaw E.: Health Benefits of organic food: Effects of the Envionment. CABI. 2008

Rembiałkowska E. Quality of plant products from organic agriculture. J Sci Food Agric, 2007 (87), 2757–2762



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