“Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes”
Journal of Agricultural and Food Chemistry
With the demand for organically produced food increasing, scientists are reporting new evidence that organically grown onions, carrots, and potatoes generally do not have higher levels of healthful antioxidants and related substances than vegetables grown with traditional fertilizers and pesticides. Their study appears in ACS’ bi-weekly Journal of Agricultural and Food Chemistry.
In the study, Pia Knuthsen and colleagues...