Nutritional Composition of Organic Crop Foods Study: Briefing Note
Newcastle University, School of Agriculture Food and Rural Development (AFRD)
About the Study
A new scientific paper published in the British Journal of Nutrition shows that there are significant composition differences between organic and conventional crops (primarily vegetables, fruit and cereals) that are relevant in terms of nutritional quality.
It is the most up-to-date analysis of the nutrient content in organic compared to conventionally produced foods, synthesising the results of many more studies than previous analyses. The findings are the result of a groundbreaking new systematic literature review and meta-analysis by an international team of scientists led by experts at Newcastle University.