Nutritionally, organic and conventional produce are very similar. Reviews of studies comparing the two show only small, inconsistent differences in vitamin and mineral content. Mineral content is largely dependent on the soil. Vitamin content is largely dependent on temperature and sun exposure. Organic produce is grown without synthetic pesticides, but it is not completely pesticide-free. Organic farms may use certain approved natural pesticides, and testing from the USDA’s Pesticide Data Program shows that both organic and conventional produce routinely meet strict federal safety standards. In other words, conventionally grown fruits and vegetables are just as safe to eat as organic. Proper washing is essential for all produce. The CDC and FDA recommend rinsing fruits and vegetables under cool running water before eating or cooking. Firm items such as apples, potatoes, and cucumbers can be scrubbed with a clean brush. Just before eating, place delicate items like berries and leafy greens in a bowl of clean water, gently swish, then drain and rinse. Special produce washes or sprays are unnecessary; water is sufficient.
CONCLUSION
Eating a wide variety of vegetables and fruits supports long-term health, whether they are organic or conventional. My advice is to choose the cheaper alternative, provided that the recommended cautions are applied prior to their consumption.
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