Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2018-01
Add to Favorite Get Latest Update

Differences Between Organically and Conventionally Foods in Nutritional Value and Food Safety

GENG Shengya;ZHOU Qingxin;QV Jingran;Institute of Food Science and Engineering,Qilu University of Technology;Rizhao Polytechnic;  
Analyzed from food nutrition we can knew that the content of starch of grains was about 1%~2% higher than that of ordinary cereals. Although the protein content was 1% lower than that of ordinary cereals,the digestibility of protein increasesd3%. Organic fruits and vegetables contain more flavonoids, carotenoids and other antioxidants. For example, the content of flavonoids of organic tomatoes was 70%~90% higher than ordinary fruits and vegetables. The content of vitamin C of organic fruit and vegetable has also improved. For example,the content of VC of organic strawberries is 10% higher than normal ones.Polyunsaturated fatty acids and ω-3 polyunsaturated fatty acids in organic meats were 23% and 47% higher than normal meats,respectively. Analyzed from food safety we can knew that organic crops contain fewer nitrates,heavy metals,and pesticides. For example, the content of cadmium was 50% of that of normal cereal, the content of nitrates was 50% of that of normal vegetables,and there were 94%~97% organic fruit and vegetables without pesticides. Therefore there were significant differences between organic food and conventional food in the safety and quality.
【CateGory Index】: TS201.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved