Organic milk has significantly much more vitamin E than conventional milk, according to Danish researchers.
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Food scientists found that seven out of ten organic milk samples contained significantly more vitamin E than conventional milk, despite the fact that less synthetic vitamin E is added during organic production. Vitamin E is a key component in contributing to the shelf life of milk.
Vitamin E acts as an antioxidant, and is available partly in the plants and plant-based feed products consumed by cows. Levels of beta-carotene are also greater – two to three times higher in organic milk. The difference is attributed to the feed; considerable amounts of grass and leguminous plants are used in organic production while large amounts of maize feeds are common in conventional production.
