## 6 Potential Health Benefits of Organically Grown Fruits and Vegetables  
Various health benefits are associated with organic farming, such as reduced occupational health risks, as both farmers and farm employees are less likely to be exposed to toxic pesticides and residues [1]. Organic produce appears to have higher levels of health-promoting phytonutrients, vitamins, and minerals. Plant foods with higher concentrations of polyphenols have been shown to be produced through organic cultivation practices and to contain phytochemicals with anticarcinogenic, anti-inflammatory, antibacterial, antioxidant, antihypertensive, immunological regulating, cardioprotective, vasodilatory, and analgesic properties, according to numerous scientific reports [37; 38].  
Several high-profile meta-analyses published in recent years have challenged the notion that organic foods are healthier, whilst others have found differences between organic and conventional produce that may translate to better health outcomes for consumers, such as higher levels of antioxidants, like vitamin C and polyphenols, lower levels of cadmium (Cd) and pesticide contamination, a lower incidence of antibiotic-resistant bacteria, and less water content (greater dry matter per unit fresh weight) in organic produce [39; 40]. Studies have shown that vitamin C was significantly higher in organically versus conventionally produced plant foods [38; 41]. Citrus, strawberries, bell peppers, and potatoes are some of the crops that are reportedly high in naturally occurring vitamin C. Tables 1 and 2 show organically produced vegetables and fruits with vitamin C contents. It would, however, be beneficial for tuber crops, like potatoes, to be actively considered for more natural and organic production since it is a global staple food.  
A growing number of recent studies have demonstrated the beneficial effects of crop-based foods on human health. The consumption of fruits and vegetables, in particular, has been demonstrated to be useful in preventing cardiovascular disease [56] and more so due to the higher levels of flavonoid expression in organic cultivation. Cereals, legumes, and berries have also been shown to aid in maintaining human health. Their impact can be attributed to a variety of factors. Firstly, crop-based foods are often low in sugar and fat, especially in processed forms, but they are also high in nutritionally beneficial components, such as vitamins [4; 57], antioxidants, and bioactive chemicals [36]. Fruit and berry extracts have been shown in vitro to decrease cancer cell proliferation. Thus, elements from fruits, particularly berries, have been shown to inhibit cellular processes associated with tumor growth. Furthermore, extracts from strawberries were found to reduce the rate of cancer  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Vegetable** & **Organic Produce** & **Reference** & **Conventional Produce** & **References** \\ \hline Potatoes & 68.8 & [42] & 13.50 & [43] \\ \hline Cabbage & 107 & [42] & 27.0 & [44] \\ \hline Spinach & 150 & [45; 46] & 28.1 & [44] \\ \hline Beetroot & 20.36 & [47] & 10.21 & [48] \\ \hline Carrot & 5.3 & [49] & 2.9 & [50] \\ \hline \hline \end{tabular}
\end{table}
Table 1: Vitamin C content (mg/100 g) of organically and conventionally produced vegetables.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Fruits** & **Organic Produce** & **References** & **Conventional Produce** & **References** \\ \hline Banana & 8.71 & [51] & 8.7 & [44] \\ \hline Oranges & 58.30 & [52] & 53.2 & [44] \\ \hline Raspberry & 174.90 & [53] & 26.2 & [44] \\ \hline Strawberry & 69 & [54] & 58.8 & [44] \\ \hline Mango & 92.8 & [55] & 36.4 & [44] \\ \hline \hline \end{tabular}
\end{table}
Table 2: Vitamin C content (mg/100 g) of organically and conventionally produced fruit.  
cell growth, with organically grown strawberry extracts showing a higher inhibition of cancer cell growth compared to commercially produced strawberry extracts [36; 58].