A,B,C或D四个选项中，选出最佳选项。

　　There are plenty of good reasons to buy organic products, but nutrition may not be one of them, suggests a new study, which found no difference in antioxidant (抗氧化剂) levels between organically and conventionally (常规地) grown onions, carrots, and potatoes.

　　The study only looked at three types of vegetables and just a few select nutrients. But the experiment was part of a bigger project that was so systematic and strictly controlled that the findings likely apply to other crops, too.

　　“Giving preference to organic products because they contain more bioactive components is doubtful and not supported by scientific evidence,” Knuthsen said. “Still, there are many good reasons for the consumer to select organic food products, including absence of pesticide residues (农药残留) in foods, animal welfare, and environmental protections.”

　　Argument over whether organic produce is more nutritious than conventional varieties has been around for at least a decade, said Jeffrey Blumberg, director of the Antioxidants Research Laboratory at Tufts University in Boston. “Some studies have suggested that organically grown plants contain higher levels of healthful antioxidants, possibly because some antioxidants act as natural fungicides (杀真菌剂), pesticides and insecticides,” he said. “The idea is that, without help from industrial chemicals, plants on organic farms need to work harder to protect themselves. They end up becoming more nutritious as a result.” But plenty of other studies have shown no such relationship.

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