Good nutrition is vital for maintaining health and preventing disease. Because organic foods are high in nutritional quality
and quantity, and have no or low residues, they can play an important role in promoting human health.
Organically-grown fruits and vegetables obtain nutrients from healthy soils and farmers manage pests through ecological means.
Compared to their conventionally-grown counterparts, organic products are lower in water content, reserving higher nutrient density, richer in iron, magnesium, vitamin C, and antioxidants, more balanced with essential amino acids.
Organic livestock operations aim to optimize the health and welfare of the animals by ensuring a high
quality, balanced diet and an environment that meets their behavioral and physiological needs.
Organically-raised animals have, better overall health, reduced risk of contracting or carrying diseases, such as Bovine Spongiform Encephalopathy (BSE), lower ratio of saturated to unsaturated fat.
In organic food processing, chemical aids, irradiation, harmful additives, flavorings and enhancers are prohibited, while the application of heat and pressure is minimized.
Organic
produce has consistently been rated to have better flavor and texture than non-organic produce. Moreover, organic foods have enhanced nutritional quality; for example, increased amounts of vitamin C in organic foods increase the effect of vitamin E, folic acid, and iron in our bodies.