Grown to protect you.
Eating an organic diet has been found to significantly lower exposure to organophosphorus pesticides. The consumption of organic fruits and vegetables is inversely related to cancers at many sites. These foods are rich in natural antioxidants including vitamins C, E, A and beta-carotene and other substances such as lycopene, organic sulfides from garlic and onions, glucosinolates, dithiothiones and ubiquinone. The polyphenols and bioflavonoids are also significant agents with antioxidant effects. Some diets as the Mediterranean diet produced not only beneficial blood lipid profiles, but also protected against oxidative stress and cancer. These beneficial plant foods include plant sterols, cereal tocotrienols and terpenes of herbs and spices.
Organic farmers rarely use trace mineral fertilizers and almost never use fertilizers produced from industrial waste, which are the most contaminated with heavy metals. It would be expected that organic crops would contain lower amounts of toxic heavy metals, organic vegetables may add the recommended daily requirements of 75 mg of vitamin C for women and 90 mg for men, whereas the same vegetables produced conventionally may not.