Study: Organic Tomatoes Contain More Antioxidants than Conventional Ones

In yet another study, we have more evidence that organic is the healthier choice.

A recent report out of the University of Barcelona claims that organic tomatoes have a higher amount of antioxidants than conventional tomatoes.

Researchers used liquid chromatography coupled to mass spectrometry to determine that organic tomatoes have a greater amount of phenolic compounds or polyphenols. Polyphenols, which are natural antioxidants of plant origin, are associated with the prevention of cardiovascular and degenerative diseases, and some forms of cancer.

There are two interesting aspects of this study.

1) The researchers determined that the differences between organic and conventional tomatoes are due to the manure used in each farming method.

According to Anna Vallverdú Queralt of the University of Barcelona, “Organic farming doesn’t use nitrogenous fertilizers. As a result, plants respond (to stress) by activating their own defense mechanisms, thereby increasing the levels of all antioxidants.”

2) This organic tomato report is a follow-up study of something that I wrote about a while ago – that organic ketchup has higher antioxidant activity than conventional ketchup.

In the production process, there were lower levels of polyphenols, so the researchers had to determine that the differences were in fact from the raw material. This new finding proved that it was.


Although the price of organic may be slightly more expensive, mostly because organic does not receive the same amount of subsidies from the government, you are also paying for a food that has greater nutritional value. Organic tomatoes and conventional tomatoes are just not the exact same food.

Furthermore, organic tomatoes are not sprayed with toxic pesticides.

This report on tomatoes does not surprise me in the least and is just more confirmation that organic is the superior option.


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  • stephanie haughey says:

    I agree, Max!

  • Donald E. Lewis says:

    i Have been in Organic Farming and Gardening since 1950. I believe the tests of more antioxidents in Organic tomatos. The falvor and substantes is so much better. I have also discovered that all hay and silage as well as vegatables have more water content when chemical fertilizer is used. I could dry my hay faster than the chemicals farmers and by silage corn did not loose water from the silo. Most all produce in the grocery stores taste flat as water has no taste. Just an observation on my part and no scientific prove as I have been accused of. That is OK but I could out produce the conventional farmers with qunity and quality. In the 1958 New Enland in Winter green pasture contest I out scored many hundred chemical farmers for the win. They took scientific advice with out question. It has not changed much since then,

    • Max Goldberg says:

      Hi Donald,

      Thanks so much for your response, and it is nice to hear these things from an organic farmer. I appreciate the input.

      Live well,

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