Organic Food & Nutrition

This article presents expert insights from Ms Parami Weerasinghe (SLMC-363), a dedicated nutritionist, nutrition educator, and wellness professional. In this article, she explores the relationship between organic food, nutrition and healthy eating, offering practical guidance for consumers and families. She explains what the evidence tells us about the nutritional differences between organic and conventionally produced foods, while addressing common misconceptions surrounding organic food. She also discusses how consumers can make informed choices based on nutritional quality, seasonality, affordability and local availability. Her insights emphasise that healthy eating does not require an entirely organic diet, but rather a balanced, varied and realistic approach.

Words : Sachini Perera

What are the main nutritional benefits, if any, of choosing organic food over conventionally produced food?

From a nutritional perspective, organic food is not automatically more nutritious than conventionally produced food. Some studies suggest that certain organic fruits and vegetables may contain slightly higher levels of particular antioxidant compounds, but the differences are not consistent across all foods. The bigger nutritional benefit often comes from the foods people choose, rather than simply whether they are organic. Fresh fruits, vegetables, whole grains, pulses, nuts and seeds-whether organic or conventionally produced-can all contribute important vitamins, minerals, fibre and other beneficial nutrients. So, if choosing organic helps someone eat more fresh and minimally processed foods, that can be a positive step.

Does organic farming have an impact on the nutritional quality of fruits, vegetables, grains and other foods?

The way food is grown can influence its composition, but the effect on nutrition is not always large or predictable. Factors such as soil quality, climate, variety of the crop, maturity at harvest, storage and cooking can all affect nutrient levels. Organic farming generally restricts the use of certain synthetic pesticides and fertilisers and places greater emphasis on soil management. These practices may influence some plant compounds, but we should not assume that every organic product will contain substantially more vitamins or minerals. The overall quality of a food depends on many factors, not just the farming system.