A comprehensive new study now claims that organic veggies are actually a whole lot healthier. Products that are grown without using toxic chemicals, contains higher levels of flavonols. However, these can cost twice as much as normal produce!
Organic vegetables have 20 per cent more antioxidants which prevent body damage, the Irish study claims.
This new study conducted by the Teagasc Food Research Centre, Ashtown, is the longest running study that addresses the issue of the health of produce.
The study will be welcomed by organic farmers, who have for long claimed the health benefits of their produce.
Researchers assessed the levels of flavonoids and antioxidants between two types of onions known for their cancer-fighting properties. A range of crops, grown either organically or using pesticides, were measured for their levels of the compounds, according to the report published in the ACS' Journal of Agriculture and Food Chemistry.
As well as being higher in flavonoids, the researchers also found that antioxidant activity was higher in both varieties of organic onions.
To be certified as organic, farmers are unable to use the strong chemical weedkillers and pesticides on their vegetables.
Instead, they use natural forms of growing crops in time for their harvest, such as biological pest control and rotation.
However, due to this method of farming being less efficient, it costs more to produce - explaining the higher price of such vegetables.
