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Benefits of Growing and Eating Organic Fruits and Vegetables

organic food


Rich Nutritional Profile

Organic foods are rich sources of essential nutrients as the use of organic fertilizers and compost greatly improves the physical, chemical, and biological soil properties. Thus, nutrient holding capacities, nutrient exchange, water retention, moisture conservation, nutrient solubility, and bioavailability are improved. These improved conditions pave the easy pathway for the movement of nutrients from the soil to plant roots. More nutrient uptake is directly related to improved translocations and transformations in the edible plant parts. Therefore, consumers can enjoy excellent health benefits by using organic fruits and vegetables (Chew et al., 2018).

Cheap and Easy Production of Organic Food at Home

Usually, organic food is expensive in the market as it requires more care, and management because the results of organic practices are produced slowly. However, people can grow organic foods at home by using the right measures and management practices. These foods are not only of good nutritional quality, fresh, and delicious but are also safe from contaminants (Lal, 2020).

Rich Taste

While many people are concerned about the taste and quality of organic foods because they are produced by using fewer and specific inputs. Organic foods are healthier and tastier as they are free from residues of pesticides, fertilizers, weedicides, and insecticides. Moreover, organic management practices are essentially helpful to reduce the burden of insect pest attacks and diseases, and therefore there is a significant improvement of flavor, taste, and wellbeing (Nadricka et al., 2020).

Healthy Metabolism and Immune System

Eating fresh and self-grown foods is the next level of satisfaction and helps to improve metabolic activities and immunity levels. Organic foods are of high nutritional quality and provide the best health benefits by offering maximum absorption. Moreover, growing their own foods is also a kind of exercise and growers can enjoy charming birds, beneficial insects, fresh air, and mental peace. Furthermore, organic fruits and vegetables are rich sources of antioxidants and their regular consumption offers prevention of premature aging, heart diseases, vision problems, cognitive malfunctioning, and cancer (Mesnage et al., 2020).

Improved Soil Health and Biodiversity

Organic management practices significantly improve soil health and biodiversity. Therefore, soil biota can play its maximum role in the decomposition of organic matter, nutrient transformations, and carbon sequestration. The applied synthetic chemicals and fertilizers cause negative influences on soil life and the environment. The use of organic manure, green manure, organic material compost offers great protection of the environment, soil life, and runoff. This in turn improves garden health, and soil properties and gardeners can enjoy planting with great ease (Bach et al., 2020).

Cooking Organic Foods

Organic fruits and vegetables can be consumed as raw foods or followed by little cooking. High heat may cause loss of minerals and nutrients. Moreover, the addition of more spices may also produce antagonistic effects and thus nutritional value and quality will be reduced. Scientific studies have proven that organic fruits and vegetables can be consumed in the form of salads for maximum benefits. Organic freeze-dried food can also be used for future use. However, adding a little amount of olive oil, CBD oil, cinnamon powder, and black pepper powder is also a good approach to ensure maximum energy absorption and overall wellbeing (Gerina et al., 2020; Osmelekhina et al., 2020).


Coutts, C., & Hahn, M. (2015). Green infrastructure, ecosystem services, and human health. International             journal of environmental research and public health12(8), 9768-9798.

Chew, K. W., Chia, S. R., Show, P. L., Ling, T. C., Arya, S. S., & Chang, J. S. (2018). Food waste compost          as an organic nutrient source for the cultivation of Chlorella vulgaris. Bioresource technology267,      356-362.

Lal, R. (2020). Home gardening and urban agriculture for advancing food and nutritional security in         response to the COVID-19 pandemic. Food security, 1-6.

Nadricka, K., Millet, K., & Verlegh, P. W. (2020). When organic products are tasty: Taste inferences from           an Organic= Healthy Association. Food Quality and Preference83, 103896.

Mesnage, R., Tsakiris, I. N., Antoniou, M. N., & Tsatsakis, A. (2020). Limitations in the evidential basis supporting health benefits from a decreased exposure to pesticides through organic food       consumption. Current Opinion in Toxicology19, 50-55.

Bach, E. M., Ramirez, K. S., Fraser, T. D., & Wall, D. H. (2020). Soil biodiversity integrates solutions for            a sustainable future. Sustainability12(7), 2662.

Gerina, F., Massa, S. M., Moi, F., Recupero, D. R., & Riboni, D. (2020). Recognition of cooking activities             through air quality sensor data for supporting food journaling. Human-centric Computing and      Information Sciences10(1), 1-26.

Omelekhina, Y., Eriksson, A., Canonaco, F., Prevot, A. S., Nilsson, P., Isaxon, C., ... & Wierzbicka, A.    (2020). Cooking and electronic cigarettes leading to large differences between indoor and outdoor           particle composition and concentration measured by aerosol mass spectrometry. Environmental          Science: Processes & Impacts22(6), 1382-1396.

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