A Washington State University study was published this week that supports a few of the health and environmental benefits of organically-grown produce that foodies have been professing for years.

The study included numerous samplings from three varieties of strawberries over two growing seasons.

John Reganold, a soil scientist at WSU and lead author of the study, found that organic strawberries have a longer shelf-life and are packed with more antioxidants and vitamin C.

Organic strawberries in the study also appeared to have higher concentration of phenolic compounds, which are currently believed to promote cardiovascular health.

Sensory panels -- taste-testers -- also weighed in on the study. They reported that organic strawberries were also more flavorful than their conventional counterparts.

Read more:

• Organic strawberries given a thumbs up in WSU study (Seattle Times)
• More proof: Organic matters (Washington Post)

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