Micronutrient Differences in Conventionally and Organically Produced Foods

Abstract

Organic foods are often more expensive because the use of synthetic pesticides, herbicides, and fertilizers is prohibited, and production generally requires more labor. Consumers may feel that organically produced foods are healthier than conventionally produced; however, studies on nutritional value are mixed. This review examines existing reports of micronutrients, including vitamins, minerals, and other bioactive compounds, in plant- and animal-based foods from organic and conventional systems. A literature review was conducted using keywords related to micronutrients, organic farming, and conventional farming. Because the number of available studies was limited, no publication date restrictions were applied. After a preliminary screening of abstracts to determine their relevance to the study's purpose, 120 articles were included. Reports are reviewed describing higher amounts of vitamin C, vitamin E, magnesium, iron, and polyphenols in organic produce and of certain animal products showing more antioxidants or fat-soluble vitamins. At the same time, many studies found no noteworthy differences, and some authors report higher nutrient levels in conventionally raised foods. Factors such as soil fertility, fertilizer use, and climate conditions may then influence micronutrient food content as much or more than farming methods. While organic foods may sometimes provide enhanced micronutrient levels, the overall evidence from existing literature does not support a consistent nutritional advantage associated with organic production.

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