Review finds nutritional benefits to organic food

09/14/2009 | FoodNavigator

The debate over whether organic foods confer more nutrition than conventional counterparts continues as recent studies have offered opposing conclusions. One from the U.K. found they do not offer increased nutritional benefit, while a new review from France says organic plant products contain more dry matter and minerals, including iron and magnesium, as well as more antioxidant polyphenols such as phenols and salicylic acid.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA