Previously organic produce was determined to be rich in nutritional content. A latest research asserts that organically grown onions, carrots, and potatoes do not have greater levels of healthful antioxidants and related substances than vegetables grown with traditional fertilizers and pesticides. Hence, the benefits of organic food consumption continue to remain controversial.
Pia Knuthsen and colleagues undertook experiments wherein antioxidants known as polyphenols from onions, carrots and potatoes grown using conventional and organic methods were scrutinized. No variations in polyphenol content for organic as well as traditional methods of growth were registered. Researchers mention that currently they are unable to ascertain whether organically grown onions, carrots, and potatoes have higher health-promoting secondary metabolites, than conventionally cultivated ones.
The research is published in ACS’ bi-weekly Journal of Agricultural and Food Chemistry.