Organic Food Qualities

A key EU-funded £12 million four-year project, led by Newcastle University has found a general trend showing organic food contains more antioxidants and less fatty acids than “conventional” food.
Researchers on the QLIF project (Quality Low Input Food) grew fruit, vegetables and reared cattle on adjacent organic and non-organic sites across Europe, including a 725-acre farm attached to Newcastle University.
They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients. Elevated levels of iron and zinc were also found in organic produce.

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