Organic farming has advantages over conventional farming practices, according to a new study. The study, the largest of its kind, found that advantages of organic farming include higher amounts of antioxidants and lower amounts of pesticide residues.

The study, which was published in the British Journal of Nutrition, was led by scientists from Newcastle University in the United Kingdom.

The study examined 343 peer-reviewed publications regarding the nutritional quality and safety of organic versus conventional foods, such as fruits, grains, and vegetables.

Charles Benbrook, the single American co-author of the paper and a researcher at Washington State University, said in a statement, “Science marches on.” He continued, “Our team learned valuable lessons from earlier reviews on this topic, and we benefited from the team’s remarkable breadth of scientific skills and experience.”

Study results indicate that organic crops contained 18 to 69 percent higher concentrations of antioxidant compounds. According to the researchers, opting for organic fruit, vegetables, and cereals provides 20 to 40 percent more antioxidants compared to traditional foods.

According to the Mayo Clinic, farmers growing organic produce use specific organic farming methods, such as feeding soil and plants with natural fertilizers, mulching to manage weeds, and using crop rotation.