A nutrient decline study by US Department of Agriculture in 43 garden crops found that there has been a statistically significant decline in nutritional levels between 1950 and 1993 with regard to Protein, Calcium, iron, phosphorus, riboflavin and ascorbic acid. The decline ranged from 6% in protein to 38% in riboflavin. The decline could be attributed to modern farming methods involving high yielding hybrid varieties, poor soil fertility, depletion of soil micronutrients, loss of soil microorganisms. The nutritional quality of Organic food is much better because of emphasis on creating a natural ecosystem, soil fertility & conservation and non use of fertilizers, pesticides and using appropriate varities.
There are many specific ingredients present in vegetables and fruits which helps in promoting health and provides micro and macro nutrients. They are highly rich in fiber content and antioxidants. In organic food the concentration of antioxidant is found to be higher and they are helpful in neutralizing cell damage caused by free radicals and dioxygen or peroxide molecules also called reactive oxygen or nitrogen species. The total supply of antioxidants circulating in the body is the sum of antioxidant enzymes and acids manufactured by the body plus antioxidants consumed in foods.
Flavonol (which acts as antioxidants ) concentrations are highest in or near the peel of fruits since their biosynthesis is stimulated by light. In green leafy vegetables, the outer leaves often contain flavonol concentrations more than 10 times the concentrations found in inner leaves. As a result of this pattern of concentration in fruits and vegetables, consuming the outer portions of produce is a key strategy in increasing flavonol intake. Consuming organically grown fruits and vegetables can help prevent the loss of peel or outer covering thereby preserving flavonol and other vitamins and minerals working as antioxidants. Organically grown fruits had higher levels of flavonoids.
There are many specific ingredients present in vegetables and fruits which helps in promoting health and provides micro and macro nutrients. They are highly rich in fiber content and antioxidants. In organic food the concentration of antioxidant is found to be higher and they are helpful in neutralizing cell damage caused by free radicals and dioxygen or peroxide molecules also called reactive oxygen or nitrogen species. The total supply of antioxidants circulating in the body is the sum of antioxidant enzymes and acids manufactured by the body plus antioxidants consumed in foods.
Flavonol (which acts as antioxidants ) concentrations are highest in or near the peel of fruits since their biosynthesis is stimulated by light. In green leafy vegetables, the outer leaves often contain flavonol concentrations more than 10 times the concentrations found in inner leaves. As a result of this pattern of concentration in fruits and vegetables, consuming the outer portions of produce is a key strategy in increasing flavonol intake. Consuming organically grown fruits and vegetables can help prevent the loss of peel or outer covering thereby preserving flavonol and other vitamins and minerals working as antioxidants. Organically grown fruits had higher levels of flavonoids.
