The production of organic food is, in many ways, fundamentally different from the production of conventional food. With its principles, the organic movement is trying to satisfy all aspects of sustainability. This suggests that we should look for a sustainable diet based on regional, seasonal, eco-friendly and socially-sound food (in terms of production, processing and trading); our wellbeing is affected not only by our eating habits, but also by the way our food is produced. In nutrition and health research, the evaluation of food is often based on the content levels of selected, positively-rated substances. Is organic food distinguished by higher levels of these substances? At least for some of these positively-rated substances, organic food seems to show higher levels than conventional food. The evaluation of well over 300 comparative studies (Baransky et al. 2014) revealed an increase of up to 69 % in the content of certain antioxidants like polyphenols in organic crops. Antioxidants could have a positive impact on health. Organic products need to be authentic and processed with care. Therefore only essential additives and processing aids are allowed and the number and extent of the interventions are reduced to a practical minimum.