Table of ContentsNutritional ContentNitrate LevelsPet Food ProductsPhysical AppearanceConclusionWorks CitedOver the past two decades, consumer demand for organic foods has increased significantly. In fact, the popularity of organic foods has skyrocketed with consumers spending considerably more on them than on inorganic foods. The US market noted an increase in sales of over 10% between 2014 and 2015 (Brown, np). This increase is consistent with many consumers' beliefs that organic foods are safer, tastier and healthier than inorganic foods. Additionally, considering the environmental effects of foods, organic foods pose less risk of environmental pollution than inorganic foods. By definition, organic foods are those that are grown without any artificial chemical treatments or without treatment through the use of other genetically modified substances, such as hormones and/or antibiotics (Brown, np). Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayA food product will only be labeled as organic if it is free of any artificially manufactured additives, such as preservatives, flavorings , sweeteners, as well as colorings. On the other hand, inorganic foods are those that are grown using artificial chemicals (Brown, n.p.). Inorganic food products are those that have been processed with artificial additives, such as preservatives, sweeteners and flavorings. Organic and inorganic foods have a number of significant differences. This article is a comparison between organic and non-organic foods in terms of their properties, including their nutritional content and their effects on consumer health and the environment. Nutritional Content Various studies comparing the nutritional content of organic and non-organic foods have produced mixed results. While some claim the nutritional content is comparable, others have found organic foods to be more nutritious due to their high antioxidant content. A number of studies have indicated that antioxidant levels are higher in organic foods than inorganic foods, as are levels of certain types of micronutrients such as iron, zinc, and vitamin C (Brown, np). Antioxidant levels in organic foods reach 69%, while levels are lower in non-organic foods. According to a study conducted on organically grown corn and berries, the antioxidant levels were 58%, while those that were not organic were 52% (Brown, np). The higher levels of antioxidants are attributed to the fact that organic foods do not rely on chemical pesticide sprays to protect against pesticides, but instead produce antioxidants, which act as protection. Therefore, switching from conventionally grown grains, vegetables and fruits to organic produce has the benefit of providing additional amounts of antioxidants in the diet. Antioxidants benefit the body due to their role in reducing the risk of developing chronic diseases, such as certain types of cancers, diseases that degenerate the neuronal system, as well as cardiovascular diseases (Carrington and Arnett, np ). Furthermore, although the use of pesticides isAbsent in organic foods, non-organic foods contain certain toxic pesticides, such as cadmium, the accumulation of which can be harmful to the health of their consumers. According to a study conducted on both types of foods, non-organic foods contain higher amounts of pesticides, four times more than organic foods (Carrington and Arnett, np). Although cadmium levels are not as high as regulators might deem harmful, there is a risk of the chemical gradually building up in consumers' bodies. Although cadmium is not harmful in small amounts, its accumulation in the body over time can reach harmful levels. Therefore, consuming organic foods will help consumers completely avoid the risks of pesticide residue accumulation. Nitrate Levels Another important factor in organic foods are nitrate levels. Non-organic foods rely heavily on artificial fertilizers, which are essentially nitrate compounds. They therefore contain higher levels of nitrates than organic foods. Nitrate levels in organic foods are about 30% lower than in non-organic foods (Brown, np). The higher the nitrate intake levels, the higher the risk of associated health risks, such as cancer. Additionally, high nitrate levels in infants have been linked to a condition that negatively affects their blood's ability to carry oxygen (Brown, np).Animal Food ProductsOrganic animal food products also have differences significant in their nutritional constitution. For example, while the levels of omega-3 fatty acids in organic dairy products, such as milk, are higher than in non-organic products, the levels of other minerals important for health, such as iodine and selenium, are lower in organic dairy products. products than in non-organic products. Additionally, the level of omega-3 fatty acids in organic meat is higher than in conventional meat, while the level of saturated fat in organic meat is lower (Brown, np). Many health benefits are associated with omega-3 fatty acids, such as a lower risk of heart disease. Therefore, higher consumption of organic pet food products is expected to contribute to higher levels of omega-3 fatty acids, which will translate into health benefits. Physical AppearancePhysically, there is also a considerable contrast between organic and non-organic foods. in appearance. For example, when a person goes to buy fruit, they almost instantly notice the differences in appearance between the two types of food products (Solomon, n.p.). Organic produce such as fruit will always vary in size and shape, exhibiting some form of physical imperfection compared to their non-organic counterparts. In contrast, non-organic foods will always appear relatively similar in appearance based on their various characteristics. genres. The differences come from the treatments applied to the products during growth. Non-organic products, some of which have undergone minimal processing or are generally unprocessed, are generally subject to processing using artificially processed substances to improve growth, which is not the case for organic products (Solomon, np ). These substances are responsible for giving products an almost perfect shape. From this, 2014,