[Stanford University researcher Dr. Crystal] Smith-Spangler and her colleagues found there was no difference in the amount of vitamins in plant or animal products produced organically and conventionally - and the only nutrient difference was slightly more phosphorus in the organic products.
Organic milk and chicken may also contain more omega-3 fatty acids, they found - but that was based on only a few studies.
There were more significant differences by growing practice in the amount of pesticides and antibiotic-resistant bacteria in food.
More than one-third of conventional produce had detectable pesticide residues, compared to seven percent of organic produce samples. And organic chicken and pork was 33 percent less likely to carry bacteria resistant to three or more antibiotics than conventionally-produced meat.
Think this will make any difference in your food-shopping habits?