ABS 092: Macro- and Micronutrient Composition of Plant and Animal Foods: Effects of Organic vs. Conventional Farming

Vaishnavi Balaji ¹ ³ , Raaga Brahmadevi ³ , Seamus Lindberg ³ , Thomas Moriarity ³ , Maja Chec ² , Dr. Steven Holladay ² ⁴

¹ College of Agricultural and Environmental Sciences, University of Georgia
² College of Veterinary Medicine, University of Georgia
³ Franklin College of Arts and Sciences, University of Georgia
⁴ Department of Biomedical Sciences, University of Georgia

Van Wickle (2025) Volume 1, ABS 092

Introduction: In recent years, organic farming has been on the rise due to perceived healthier raising practices and harvesting techniques. Organic farming prohibits synthetic chemicals and aims to promote a healthier lifestyle. However, there is a gap in research that examines the nutritional differences between organic and conventional foods. This study, therefore, investigated macronutrient and micronutrient differences in plant- and animal-based products to help determine whether the higher cost of organic foods is justified by potential health benefits. Previous reviews have typically focused on either macronutrients or micronutrients, but not both. This review aims to be more comprehensive by analyzing both macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins, minerals, polyphenols, and trace elements) in organic and conventional foods, and by considering factors such as farming practices, crop variety, and livestock diet. Some studies found no significant differences between foods produced by organic and conventional farming, while others revealed variations in nutrient profiles. Organic foods generally contained higher levels of certain vitamins (e.g., C, E), minerals (magnesium, iron), and polyphenols. Organic animal-based products had higher omega-3 fatty acid concentrations but slightly lower, though higher quality, protein content. Carbohydrate differences were inconsistent across studies. It was recognized that nutrient variations were often influenced by external factors such as soil quality, farming methods, and crop or livestock type, highlighting the need for further research. While organic foods may offer some nutritional advantages, the differences tend to be small and the overall impact on health remains inconclusive. A balanced diet incorporating both organic and conventional products, considering cost, quality, and nutritional variety, may presently remain as the most practical approach for consumers.

Methods: A systematic literature review was conducted using PubMed and other biomedical databases. Preliminary searches used keywords such as “organic,” “conventional,” and specific nutrients. Then, studies were selected based on journal impact factors, citation scores and peer review status. Due to often limited available data, research was sourced globally, with the priority being focused on nutritional outcomes rather than climatic differences. No restrictions were placed on the number of studies included as the major focus was to have a broad comparison across different food types and study designs. The final selection included recent and foundational studies to ensure a comprehensive analysis. A comparative approach was utilized to evaluate the trends and inconsistencies in macronutrient and micronutrient levels between both systems. This review aimed to understand whether farming practices alone could contribute to the differences seen or if these were influenced by other factors such as cultivar selection or other environmental conditions.

Results: In terms of micronutrients, organic foods often showed higher levels in vitamin E, folate, and vitamin C, while vitamin A was higher in organic meats. However, findings were inconsistent for B vitamins, carotenoids, and vitamins D and K. On the other hand, macronutrients’ comparisons revealed only a small difference in protein content in organic meats, but improved amino acid profiles in plant-based foods. Organic meats tended to contain more omega-3 fatty acids. Finally, carbohydrate content varied by food type, providing mixed results. Overall, potentially confounding external factors were generally present and likely to have a role in nutrient composition differences.

Discussion: While organic foods show some nutritional advantages, the mixed and contradictory findings in the existing literature highlight the likely role of external factors outside of farming systems(organic or conventional) in influencing nutrient composition. Future studies should isolate these variables with controlled experiments and focus on understudied nutrients including vitamin K and B-complex vitamins. Results of this review do not allow statements that organically-produced foods are of greater nutritional value and justify higher costs. Existing literature best supports a diet combining organic and conventional foods would be a practical approach to balancing nutritional diversity and cost.