Photo credit: Changyoung
Koh

Choosing organic when you’re shopping for beef at the supermarket may be a good way to boost the nutrition in your meals, according to a recent study published in the Journal of the Science of Food and Agriculture. The study found more antioxidants in organic beef, with 34% more Q₁₀, 72% more taurine, and 53% more β‐carotene. Organic beef also exhibited a more balanced lipid (fat) profile, with 17% less cholesterol, 32% less fat, 16% fewer fatty acids, and 24% fewer monounsaturated fatty acids. Organic beef was especially beneficial when it came to heart-healthy α‐linolenic acid, with 170% higher levels than conventional beef.  Finally, the researchers found that organic beef had 24% more α‐tocopherol, which is a type of Vitamin E. This study builds on the work of past research showing the nutritional benefits of organic beef. Check out this related study that found organic meat contained 47% higher levels of omega-3 fatty acids than conventional meat.