Abstract

There is a growing concern about the presence of pesticides in food and the health problem they may cause. Awareness of this issue, consumers opt for organic food consumption. Organic agriculture is a farming system ecologically sustainable, economically viable and socially just, capable of integrating man and environment. This study evaluated the nutritional composition of some crops grown in an organic (Org) and conventional (Con) systems, produced in Uberlândia-MG. Samples of lettuce, collard greens and carrots from both certified farming systems were gathered from local supermarkets and moisture, lipids, ash, dietary fiber, carbohydrates, protein and energy were obtained from them. Moisture was greater and the amounts of lipids, proteins and ashes were lower in conventional vegetables. Dietary fiber content in organic collard greens was significantly greater (4.37% ± 0.28 Org) than in conventional ones (3.15% ± 0.12 Con). Differences in nutrient composition of crops grown organically and conventionally were observed and more studies are needed for better understanding of nutritional value differences.

Key words: Nutrients, organic farming system, conventional farming system.