The benefits of organic practices extend beyond environmental sustainability to include improved nutrition.  A recent study published in the journal Food Research International compared organic and conventional farming systems for lettuce, coriander, and tomato crops in São Cristóvão, Sergipe, Brazil.  

When analyzing the chemical composition, mineral content, phenolic compounds, flavonoids, and antioxidants, researchers were able to determine that when grown organically, these crops were better able to combat oxidative stress and reduce chronic disease risk. The organic methods used in the study included manual soil preparation, certified organic fertilizers, and biological pest control. The conventional experimental groups, on the other hand, used synthetic fertilizers, pesticides, and mechanized soil preparation tactics. 

Researchers’ key findings revealed that the organic vegetables had higher nutritional and bioactive profiles than their conventionally grown counterparts. Specifically, organic lettuce was higher in calcium and potassium, organic coriander contained more phenolic compounds and flavonoids, and organic tomatoes showed stronger correlations between bioactive compounds and antioxidant capacity. Based on these findings, researchers concluded that organic farming enhances the existing healthy qualities of vegetables. 

As the demand for organic products and transparent food systems continues to rise, this research emphasizes the importance of supporting organic agriculture for the well-being of both people and the planet.