1, safe

Organic vegetables have no harm of pesticide residues, and they need to go through very strict requirements from base to production, from processing to marketing. Synthetic fertilizers, pesticides, herbicides, antibiotics, growth regulators and genetically modified substances cannot be used in the production process, so organic certified foods will not have any safety problems that occur in traditional foods.

2. Nutrition

Organic vegetables contain more trace elements such as vitamin C, iron, magnesium and calcium than ordinary vegetables, but the contents of heavy metals and carcinogenic nitrates are lower.

Step 3 be healthy

The content of flavonoids in organic vegetables is higher than that in ordinary vegetables. Flavonoids are natural nutrients needed by human body, which cannot be synthesized by themselves, and must be obtained from food intake. Flavonoids have good effects of lowering blood lipid, lowering blood pressure, preventing thrombosis, preventing and treating cardiovascular diseases, improving blood circulation, enhancing immunity, etc., and can also effectively prevent age-related diseases such as cancer and heart disease.

4. Delicious

Because organic vegetables grow naturally, they retain the natural ingredients of food, taste delicious and refreshing, and can obviously taste the nature and deliciousness of food itself.

Organic food is also called ecological or biological food. Organic food is a relatively unified formulation of pollution-free natural food in the world. Organic food usually comes from organic agricultural production system and is produced and processed according to international organic agricultural production requirements and corresponding standards. In addition to organic food, some derivative products provided by organic food production, such as organic cosmetics, textiles, forest products or means of production, including biological pesticides and organic fertilizers, are collectively referred to as organic products after certification.