Organic food is essentially a set of certification standards, does not use genetically modified technology, does not use additives such as chemically synthesized pesticides and fertilizers, and adopts ecologically sustainable planting methods.
As long as these three conditions are met, all vegetables and fruits can be called organic food regardless of their nutrient content and the amount of heavy metal residues. It is not directly related to food safety or nutritional health.
Many research organizations, including Harvard Medical School, have conducted research on organic food and concluded that there is no obvious difference in nutritional value between organic food and ordinary food.