Researchers have found that there is little difference between an organically grown food and a traditional.

Polyphenol, the chemical compound in vegetables that fights cancer, heart disease and dementia were almost in equal measure in both types of vegetables, a study says.

During a two year research by Danish scientists cultivated potatoes, carrots and onions using fertilizers, pesticides as well as organic manures separately.

Environmental scientists at the University of Copenhagen said, "On the basis of the study carried out under well-controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites (polyphenols) in comparison with the conventionally cultivated ones."

A total of 72 plots of land were used for the farming, half for the traditional methods using pesticides, fertilizers and adding nutrients and the rest in organic farming standard set by various organic food organizations using manure.

While there was negligible difference in the amount of polyphenol in either the onions or the carrots, organically grown potatoes showed a slightly higher level of polyphenol.

Crops were grown in different seasons in different parts of the country because the soil quality, climate and pest attack are major factors in the amount of polyphenols produced by plants, scientists said.

Organic produce are often perceived as being healthier and are expensive too. The researchers said, "The demand for organic food products is steadily increasing partly due to the expected health benefits of organic food consumption.