Organic nutritional benefits clear in detailed French report

Organic food showed distinctive advantages in a report from the French Agency for Food Safety (AFSSA). Results from its exhaustive and critical evaluation of the nutritional and sanitary quality of organic food were published in the July edition of the Journal of Agronomy for Sustainable Development.

The literature review found that organic plant products contain more dry matter and minerals (Fe, Mg), more polyunsaturated fatty acids in animal products, and more anti-oxidant micronutrients such as phenols and salicylic acid. It noted that data on carbohydrate, protein and vitamin levels are insufficiently documented to make a determination.

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