We have all seen those "organic" labels on produce which, to most of us, meant that only the price will be much higher. I saw it as a marketing ploy myself, but it looks like I've been wrong [via Consumerist]:
A ten-year study comparing organic tomatoes with standard produce found almost double the level of flavonoids - a type of antioxidant.
Flavonoids have been shown to reduce high blood pressure, lowering the risk of heart disease and stroke.
Writing in the Journal of Agricultural and Food Chemistry, the team said nitrogen in the soil may be the key.
Dr Alyson Mitchell, a food chemist at the University of California, and colleagues measured the amount of two flavonoids - quercetin and kaempferol - in dried tomato samples that had been collected as part of a long-term study on agricultural methods.
These findings also confirm recent European research, which showed that organic tomatoes, peaches and processed apples all have higher nutritional quality than non-organic
Peter Melchett, Soil Association
They found that on average they were 79% and 97% higher respectively in the organic tomatoes than in the conventionally grown fruit.
Looks like my produce budget is about to expand.