Well, it turns out that there are a lot of articles published about the nutrient content of organic foods. It also turns out that all organic foods are not the same. Take tomatoes, for example. There are numerous studies on the nutrient content of organic tomatoes as compared to commercially raised tomatoes. Some of these studies showed that organic tomatoes had higher quantities of certain nutritional compounds; other studies did not. The key in unraveling these studies was in noting how long the plots of land had been under organic farming methods. Tomatoes from 'newly planted' organic plots were not superior, but those from 'mature' organic plots were definitely better. So, the longer the farm has been organic, the better the quality of the food.
I ended up finding over 30 good articles just on the nutrient content of organic foods as compared to conventionally grown foods. When it comes to vitamin and mineral content, multiple studies make it clear that organic foods have more vitamin C, iron, phosphorus and magnesium than conventional foods. Even more, during the last 50 years, the content of vitamin C, phosphorus, iron, calcium and riboflavin (Vitamin B1) has been declining in the conventional foodstuffs grown in this country. So, with organic foods taking the levels of some of these critical nutrients up rather than down in our foods, it would appear that organic foods are the best nutritional choice to make (provided one considers these nutrients important for health).
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