Food grown through regenerative agricultural techniques was richer in nutrients than food raised through conventional agriculture, according to a new study.
The study, by researchers from the University of Washington, looked at crops and livestock raised over five to 10 years with agricultural practices that include no tilling, the use of cover crops, and diverse rotations. They found that vegetables from regenerative farms had higher levels of phytochemicals; that wheat had “a higher density of mineral micronutrients”; and that meat from beef and pork raised on regenerative farms had higher levels of omega-3 fats and other positive nutrients.
Regenerative agriculture improves the quality of soil, especially its necessary microorganisms like bacteria and fungi, the researchers say. The findings are of potential interest as more large processors insist on being supplied with sustainably raised ingredients.
“Together these comparisons offer preliminary support for the conclusion that regenerative soil-building farming practices can enhance the nutritional profile of conventionally grown plant and animal foods,” the report in the journal PeerJ concludes.
