The Nutritional Values of Organic Food

Organic refers to the method used by farmers to grow and process agricultural produce such as fruits, vegetables and meat. Organic foods are grown in soil that has been free of chemicals and pesticides for 7-10 years, and the growers have used only natural fertilizers such as compost and manure.
Your produce, fruits, vegetables, grains etc is only as nutritious as the ground they came from. Natural fertilizers tend to build up the soil by restoring minerals and encouraging natural biological mechanisms in the soil that promote the synthesis of nutrients which are later absorbed by the plants grown in it. For this reason organic plant foods have much higher nutritional values than their non-organic counterparts which are grown in chemically treated soil and hence have absorbed these chemicals in them as well. Organic food is said to contain between 20 to 50 more vitamins, nutrients and minerals than non-organic foods.
Organic meat is from animals fed only natural fodder. Organic meat has three to five times of conjugated linoleic acid which has been shown to reduce the risk of cancer. It is also proven to contain more omega-3 fats and has a better overall mineral and nutrient content. One study has proven that grass fed beef had as much as four times the vitamin E of non-organic beef.