Among the notable reasons for supporting organic food—fewer pesticides and chemical fertilizers, more sustainable management of resources, decreased risk of antibiotic resistant pathogens—there has also been a frequent discussion on the superior nutritional content of foods grown and raised organically. Pro-organic advocates have long pointed to an increased bioavailability of important vitamins, minerals and other nutrients in organic foods, but sparking a controversial discussion is new research coming out of Stanford University suggesting that may not actually be the case.