A new comprehensive review of previous studies has found significantly higher levels of antioxidants in organic fruits, vegetables and grains, along with lower levels of pesticides, when compared to conventionally-grown crops. The study, which will be published in the British Journal of Nutrition, established its findings by reviewing 343 previously published studies.
On average, the study found that organic produce contains 17% more antioxidants than conventionally-grown counterparts. This supports the idea that plants naturally produce more antioxidants when not exposed to pesticides, because they can deter pests and diseases.
In addition, the study found that organic foods generally contain lower levels of a toxic metal called cadmium, which is sometimes found in conventional fertilizers. According to an article in the New York Times, this was surprising to researchers because there were no difference in other toxic metals like lead or mercury.
To learn more about the study, read the full article here.