Organic foods are almost always more expensive than their conventionally-grown counterparts. To be certified as organic produce, foodstuffs are produced without the use of conventional chemical fertilizers, pesticides or livestock disease prevention. Organic food is widely believed to be more healthful overall than conventional produce, which may make it worth the price premium. The USDA sets the standards a food must meet to be classified, and sold, as "organic."
Pesticides
If you are concerned about pesticide residue on the food you eat, choosing organic produce may be healthier in terms of pesticide exposure. In conventional farming, pesticides are sprayed on crops, and this may leave a chemical residue on the exterior of the fruit or vegetable. The USDA reports that organic produce has a far lower level of pesticide residue than conventionally-farmed produce. In general, your risk of pesticide exposure is lower with produce -- such as bananas -- in which the skin or peel can be removed easily.
Nutritional Value
It is unlikely that the actual nutritional content of organic foods is superior to that of conventionally-produced food. In a December, 2010 online article, MayoClinic.com reports that a review of scientific articles concerning organic foodstuffs and spanning 50 years indicates that the nutritional values of organic and non-organic foods are quite comparable. As at January 2011, it is not possible to say definitively whether there is a nutritional difference between organic and non-organic foods, but previous research indicates there is probably little to no significant difference in the different foods' fat content, protein, carbohydrates and overall caloric values.
Vitamins
Writing in the February 2002 issue of the journal Proceedings of the Nutrition Society, researcher Christine Williams indicates that the vitamin content of organic produce may be higher than that of conventionally-produced foods. Williams reports that previous studies have quite consistently found that the vitamin C content of certain organic produce is higher than in non-organic versions of the same produce. The difference in vitamin C content is particularly notable in the case of leafy green vegetables.
Nitrates
Conventionally-produced vegetables are frequently found to contain higher nitrate levels, overall, than their organic counterparts. This difference is particularly marked in leafy vegetable produce. Nitrates are not considered dangerous to human health in small quantities. However, when nitrate is consumed through food or water, it can be converted to nitrites in your body. Nitrite in your body can affect your ability to absorb and transport oxygen in your blood. Therefore, the lower nitrate levels typically found in organic produce correlate with a lower risk of nitrate-related health problems.
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