IndexNutritional ContentNitrate LevelsAnimal FoodPhysical AppearanceConclusionWorks CitedOver the past two decades, consumer demand for organic foods has increased tremendously. In fact, the popularity of organic foods has exploded significantly among consumers, who spend considerably more money on them than the amount spent on inorganic foods. The US market experienced a sales increase of more than 10% between 2014 and 2015 (Brown, np). The increase is in line with the opinion of many consumers that organic foods are safer, tastier and healthier than inorganic foods. Furthermore, considering the environmental effects of foods, organic foods pose less risk of environmental pollution than inorganic foods. By definition, organic foods are those grown without any artificial chemical treatments or through the use of other genetically modified substances, such as hormones and/or antibiotics (Brown, n.p.). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay A food product will only be labeled organic if it is free of artificial additives, such as preservatives, flavors, sweeteners, as well as colorings. On the other hand, inorganic foods are those grown using artificial chemicals (Brown, np). Inorganic food products are those that have been treated with artificial additives, such as preservatives, sweeteners and flavourings. Organic and inorganic foods have a number of significant differences. This document is a comparison of organic and non-organic foods in terms of properties, including nutritional contents and effects on consumer health and the environment. Nutritional Content Various studies comparing the nutritional contents of organic and non-organic foods have produced conflicting results. While some claim that the nutritional contents are comparable, others believe that organic foods are more nutritious due to the high content of antioxidants present. Numerous studies have indicated that antioxidant levels are higher in organic foods, compared to inorganic ones, as are the levels of some types of micronutrients such as iron, zinc and vitamin C (Brown, np). Antioxidant levels in organic foods reach 69%, while levels are lower in non-organic foods. According to a study conducted on organically grown corn and berries, antioxidant levels were found to be 58%, while non-organic ones were found to be 52% (Brown, n.p.). The higher levels of antioxidants are attributed to the fact that organic foods do not depend on chemical pesticide sprays to protect themselves from pesticides, but instead produce antioxidants, which act as protection. Therefore, switching from conventionally grown grains, vegetables and fruits to organic ones has the benefit of providing extra amounts of antioxidants in the diet. Antioxidants are beneficial to the body due to their role in reducing the risk of developing chronic diseases, such as some types of cancer, diseases that degenerate the neural system, as well as cardiovascular diseases (Carrington and Arnett, np). Furthermore, while the use of pesticides is absent in organic foods, non-organic foods have been found to contain some toxic pesticides, such as cadmium, the accumulation of which can be harmful to consumers' health. According to a research study conducted on the two types of foods, non-organic foods contain greater amounts of pesticides, four times more thanto organic foods (Carrington and Arnett, np). While cadmium levels may not be high enough to be deemed harmful by regulatory agencies, there is a risk of the chemical gradually building up in consumers' bodies. While cadmium may not be harmful in small amounts, accumulation in the body over time can reach harmful levels. Therefore, consuming organic foods will help consumers completely avoid the risks of pesticide residue accumulation. Nitrate Levels Another important factor in organic foods is nitrate levels. Non-organic foods rely heavily on artificial fertilizers, which are basically composed of nitrates. They therefore have higher levels of nitrates than organic foods. Nitrate levels in organic foods are about 30% lower than in non-organic foods (Brown, np). The higher the level of nitrate intake, the greater the possibility of associated health risks, such as cancer. Additionally, high nitrate levels in newborns have been associated with a condition that has an adverse effect on the blood's ability to carry oxygen (Brown, np). Pet food products Organic pet food products also have some significant differences in their nutritional composition. For example, while levels of omega-3 fatty acids in organic dairy products, such as milk, are higher than in non-organic products, levels of other minerals important for health, such as iodine and selenium, are lower in organic dairy products . products compared to non-organic ones. Furthermore, the level of omega-3 fatty acids in organic meat is higher than that of conventional meat, while the level of saturated fat in organic meat is lower (Brown, np). Many health benefits are associated with omega-3 fatty acids, such as a lower risk of suffering from heart disease. Therefore, an increased intake of organic animal-based food products is expected to contribute to higher levels of omega-3 fatty acids, thus translating into associated health benefits. Physical Appearance Physically, there is also a notable contrast between organic and non-organic foods in appearance. For example, when a person goes to buy fruit, he or she almost instantly notices the differences in appearance between the two types of food products (Solomon, np). Organic produce such as fruit will always vary in size and shape, exhibiting some form of physical imperfection compared to their non-organic counterparts. On the other hand, non-organic foods will always appear to have a relatively similar appearance based on their different characteristics. types. The differences arise from the treatments undergone by the products during growth. Non-organic products, some of which have undergone minimal processing or are generally unprocessed, are usually subjected to treatment using artificially treated substances to promote growth, which is not the case for organically produced products (Solomon, n.p. ). These substances have the task of giving the products an almost perfect shape. This way they will always appear similar. In contrast, organic foods, whose growth is under the influence of substances produced naturally by the plant, will not reach the same kind of perfection as non-organic products due to variations in the supply of these growth substances to different parts of the plants . The same situation applies to animal products. Growth-promoting substances used in non-organic meat production ensure larger cuts. Please note: this is just an example. Get a custom paper from our expert writers now. Get a, 2014,