Organic or non-organic
Having made two bakes of 100% rye wholemeal sour dough this week, one using organic and the other non-organic flours. I got, in an idle moment, to comparing their nutrional content as posted on the packets. I was surprised to find that in every category the non-organic flour seemed to surpass that of the organic flour. Only in the amount of fibre present did the organic score higher than non-organic. The former scored 13.7 grams while the latter scored only 11.7. In all the other categories the non organic contained the higher amount of energy, protein, fat and carbohydrates. They tied with the saturate fat content at 0.3 and while the organic had 0.05 grams sodium, the non-organic admitted to having only a trace. Is organic flour really better value for us especially when you consider the difference in cost. I would be interest in your opinions on this.