THE QUALITY OF ORGANIC FOOD

Every day, when we think about what to prepare for dinner, do we think about what nutrients we use when we cook?

By using a controlled and certified production method, you can achieve the highest quality food. Do you know what stages the food we use goes through and what vitamins it contains? One of the questions you are curious about is the difference between conventional products and organic products.
Organic foods are considered reliable because no artificial chemicals are used in their production, the use of genetically modified organisms is prohibited, they are produced using methods that do not harm the environment, and they are controlled and certified at every stage of production. Part of the control phase of organic food takes place within the certification program. The residual product cannot be considered an organic product. Therefore, an organic product is a green product.

The preference for organic food increases every year to a certain extent. As we have realized over time the hereditary diseases that come from conventional products, we have started to eat organic products, if only for energy. We may not be healthy if we feed only on organic products. Rather, we need to nourish our souls. Organic farming is a form of agriculture that blends with nature and respects the balance. The system aims to regulate the relationships between plants, animals and humans that make up nature, as well as between air, water and soil. The relationship between your energy and the living beings in nature, the system of cooperation, the system of sharing should also be applied to human life.

For a greener world.

Protein and fat content
In general, organic foods have higher P and lower N content. The cold pressing used in the extraction of vegetable oils in organic farming causes the oil to have a richer taste and more nutrients.

Vitamin content
Compared to conventional foods, organic foods had higher protein quality and mineral content, while vitamin C content was high. Leafy vegetables and fruits were found to contain 50% more vitamin C than non-organic vegetables.

Antioxidant content
One of the reasons organic produce is preferred is that it is richer in antioxidant substances (salicylic acid), polyunsaturated fatty acids, anthocyanins, and essential organic compounds. Studies on strawberries and raspberries showed that antioxidant activity is higher in organic products.