Conclusions
All species of cruciferous vegetables from organic
farms were characterized by significantly higher vitamin C
and β-carotene contents (Brussels sprouts) compared to
vegetables cultivated near the steelworks or those purchased from local retailers in Kraków. That may confirm
the efficiency of organic technologies in agronomy, and
may indicate that this is yet another way to improve the
quality of health food. Farming techniques may have an
impact on the quality of cruciferous vegetables and their
higher vitamin C and β-carotene content supports the
notion that organic foodstuffs are more wholesome.
Studies investigating different phytochemicals and
antioxidant activity in organic and conventional foods have
had conflicting results, because it can vary not only among
cultivars but also based on the specific substance that is
being analyzed.