Organic Vs. Non-Organic Food
Foods that are grown without any
artificial chemical treatment or by other substances that have been modified
genetically are referred to as organic foods. A food product that is free of
any artificial additives such as preservatives, flavouring, sweeteners, and
colourings is known as organic food. On the other hand, foods grown using
chemicals are labelled as inorganic foods.
Organic foods, according to many
studies, have high quantities of antioxidants compared to nonorganic foods.
Certain types of micronutrients such as iron, zinc, and vitamin C are higher in
organic foods than nonorganic foods. Organic foods with high antioxidants are
helpful for the body due to their role in reducing the risk of developing
chronic illnesses. Nonorganic foods contain some toxic pesticides, such as
cadmium which is absent in the case of organic foods.
There also exist considerable
differences between organic and non-organic foods in their appearance. Organic
foods appear to be more natural than non-organic foods. Nonorganic foods,
because of chemical usage, attain almost perfect shapes in contrast to organic
food’s imperfect and natural appearances. Organic animal foods also have
significant differences from their counterparts. Organic dairy products have
high levels of omega-3 fatty acids, and organic meat has low levels of
saturated fats. Organic animal foods with omega-3 fatty acids will have health
benefits. On the contrary, nonorganic animal foods may increase health risks.
To sum it up, there are some similarities in the nutritional contents between organic and non-organic food substances. However, there are several considerable differences in the number of antioxidants, as well as other minerals present in organic and nonorganic foods. Generally speaking, organic foods are more helpful for preventing chronic illnesses since they contain higher quantities of antioxidants than non-organic foods.