ORGANIC VS NON-ORGANIC

Why we need nutritional supplements even though we eat a well balanced diet.

By comparing the differences in mineral content between organically and inorganically grown vegetables, one can conclude that there are enormous mineral deficiencies in inorganically grown foods.

 

Variations in Mineral Content in Vegetables (Firman E. Baer Report, Rutgers University)
  % of dry weight Milliequivalents per 100 gm dry weight Trace Elements parts per million dry matter
  Ash Phos Cal Magn Potass Sod Boron Mang Iron Copp Cobalt
SNAP BEANS                      
Organic 10.45 0.36 40.5 60.0 99.7 8.6 73 60 227 69 0.26
Inorganic 4.04 0.22 15.5 14.8 29.1 0.0 10 2 10 3 0.00
CABBAGE                      
Organic 10.38 0.38 60.0 43.6 148.3 20.4 42 13 94 48 0.15
Inorganic 6.12 0.18 17.5 15.6 53.7 0.8 7 2 20 0.4 0.00
LETTUCE                      
Organic 24.18 0.48 71.0 19.3 176.5 12.2 37 169 516 60 0.19
Inorganic 7.01 0.22 16.0 13.1 53.7 0.0 6 1 9 3 0.00
TOMATOES                      
Organic 14.20 0.35 23.0 59.2 148.3 6.5 36 68 1938 53 0.63
Inorganic 6.07 0.16 4.5 4.5 58.8 0.0 5 1 1 0 0.00
SPINACH                      
Organic 28.56 0.52 96.0 203.9 257.0 69.5 88 117 1584 32 0.25
Inorganic 12.38 0.27 47.5 46.9 84.6 0.8 12 1 19 0.05 0.20

Ash = Total Ash or Mineral Matter

Phos = Phosphorous

Cal = Calcium

Magn = Magnesium

Pot = Potassium

Sod = Sodium

Mang = Manganese

Copp = Copper