Considera

Nutritional quality of organic and conventional wheat.

Journal of Applied Botany and Food Quality 2006;80:150-4.

Langenkämper G, Zörb C, Seifert M, Mäder P, Fretzdorff B, Betsche T.

Summary
The popularity of organic food and the farming area managed according
to organic agriculture practices have been increasing during
the last years. It is not clear, whether foods from organic and
conventional agriculture are equal with respect to nutritional quality.
We chose wheat (Triticum aestivum L., cv. Titlis) as one of the most
important crop plants to determine a range of substances relevant
for human nutrition in crops from organic and conventional agriculture
systems. Wheat grains of 2003 originating from a long term
field experiment, the Swiss DOK trial, consisting of bio-dynamic,
bio-organic and conventional farming systems were used. Thousand
seed weight, protein content, phosphate levels, antioxidative capacity,
levels of phenols, fibre, fructan, oxalate and phytic acid were
determined in whole wheat meal from the various organic and
conventional growing systems of the DOK trial. Levels of these
substances fell into a range that is known to occur in other wheat
crops, indicating that wheat from the DOK trial was not special. Clearcut
differences were observed for none-fertilised wheat, which was
significantly lowest in thousand seed weight, protein and significantly
highest in total oxalate. For the majority of the nutritionally important
substances analysed, there were no significant differences between
bio-dynamic, bio-organic, and conventional growing systems. Only
protein content and levels of fibres were statistically different. Taken
together, the magnitude of observed variations was very small. The
results of our investigations do not provide evidence that wheat of
one or the other agriculture system would be better or worse.