Organically Produced Foods: Nutritive Content
Special Reference Briefs Series no. SRB 2000-03
Covers publications from 1945-2000
This bibliography focuses specifically on the nutritive value of organically produced foods: vitamin and mineral content, as well as related chemical constituents. With the exception of a handful of references to publications that deal with the general relationship of soil qualities and crop composition, each document cited contains at least some information about nutrients found in food as related to organic production. Most items deal with research results; several are overviews of literature or research, or are opinion pieces. Many compare organic foods with those conventionally produced.
This SRB continues "Organically Produced Foods: Nutritive Content," SRB 2008-02 [Publications from 2000-2008]
Compiled by: Mary V. Gold
Alternative Farming Systems Information Center, National Agricultural Library, USDA