An "exhaustive" French study of organic and conventional foods came to "wildly different conclusions" than a recent UK study from their Food Standards Agency (FSA) released last month, determining that,

"[O]rganic plant products contain more dry matter and minerals – such as iron and magnesium – and more antioxidant polyphenols like phenols and salicylic acid. Data on carbohydrate, protein and vitamin levels are insufficiently documented, [the study's author Denis Lairon of the University of Aix-Marseille] said.

In addtition to nutritional content, the French study also looked at various chemical and ag chemical issues:

Unlike the authors of the FSA study, Lairon did look at food safety. He concluded that between 94 and 100 per cent of organic food does not contain any pesticide residues, and organic vegetables have about 50 per cent less nitrates.

The French research, an expansion on an earlier and extensive 2003 study, will no doubt be additional fodder for a new round of debate on the real health benefits of organic versus conventional food.