Organic farming is better for the environment, and eating organic foods reduces our exposure to harmful chemicals, but do organic foods actually pack a bigger nutritional punch? The answer is yes, according to a study published in the March issue of the Journal of Agricultural and Food Chemistry. The study found that organically grown tomatoes had significantly higher levels of antioxidants compared to ones that were exposed to synthetic fertilizers and pesticides. 

This is good news for organic enthusiasts, but what’s really interesting is the reason chemical-free crops have higher levels of these protective nutrients. “Organic farming doesn’t use nitrogenous fertilizers,” says lead researcher Anna Vallverdu Queralt, PhD, who is with Spain’s University of Barcelona, where the research was conducted. “As a result, plants respond by activating their own defense mechanisms, increasing the levels of antioxidants.”

The specific antioxidants found to be increased in this study were phenolic compounds, also known as flavonoids or bioflavonoids. These compounds give fruits and vegetables their vibrant colors and have been shown to be anti-inflammatory and stimulate the immune system.

The researchers note that plants lose their natural defense mechanisms when chemicals are used in the growing process, which may result in diluted amounts of defense related phytochemicals, vitamins and minerals. “Vegetable and fruit products grown in organic agriculture would be expected to be more health-promoting than those produced conventionally,” the researchers concluded.

“The fact that researchers found higher nutrient content in organic tomatoes is not surprising,” explains Wellness Times editorial advisor and food scientist Mary Mulry, PhD. “This is still another reason to choose organically grown fruits and vegetables whenever possible.” 

Learn more in our in-depth interview with Mulry about organic foods.