What Are the Benefits of Organic Vegetables?

Certified organic vegetables must be produced without the aid of chemical pesticides or fertilizers, irradiation or bioengineering. Additionally, organic farmers must produce crops in ways that minimize pollution and conserve soil, water and biodiversity. These practices provide several benefits.

History

• The Organic Foods Production Act of 1990 mandated the National Organic Program, which outlined national organic standards and regulations. Before this act, it was difficult for consumers to know exactly what they were buying.

Environment

• Chemical fertilizers and pesticides used in conventional vegetable farming make their way into rivers and streams, where they affect the natural ecosystem. Organic vegetable farming principles reduce this pollution and also conserve soil and water resources.

Pesticides

• Both conventional and organic produce carry pesticide residue well within government safety regulations. Organic produce, however, has significantly less pesticide residue. The effect of cumulative pesticide exposure is not clear, according to the United States Department of Agriculture (USDA).

Taste

• Many people claim that organic food tastes better. Organic foods may often taste better because they are grown in-season and tend to come from small, local farms--meaning they may be fresher when bought.

Tips

• Because organic produce tends to cost more, it is best to start with varieties that are likely to have the highest pesticide residue under conventional cultivation: sweet bell pepper, celery, kale, lettuce, potatoes and carrots.