new study: organic crops lower in critical nutrients!
"elevated levels of compounds often described as "antioxidants" - such as phenolic acids, flavonols and anthocyanins."
(incidentally, these are elevated in stressed plants, so maybe the organic crops are more stressed? I know that keeping herbs, tomatoes and chilis on the dry side before harvest gives more "flavor")
BUT OOPS! the levels of proteins, amino acids and nitrogen were lower in the organic crops sampled.