An important new study conducted by the University of Newcastle has shown that organic crops – e.g. fruit, vegetables, and cereals, and the foods made from them – contain significantly higher levels of antioxidants than conventionally grown equivalent crops. A meta analysis of 343 studies showed that organically grown crops are up to 60% higher in beneficial antioxidants and almost 50% lower in heavy metals including cadmium, for which the European Commission has set maximum permitted levels in foods. This peer reviewed study published in the prestigious British Journal of Nutrition is the most extensive analysis of the nutritional value of organic and non-organic crops ever undertaken. The extra antioxidants in organic crops would also provide the average consumer the equivalent of eating an additional 1-2 portions a day of fruit and vegetables when compared to eating conventionally grown crops.
The researchers have made all the data available on their website.