Food production in organic and conventional systems requires different managements and practices, especially regarding the use of agrochemicals, which affects growing conditions and can influence food composition. Thus, studies comparing the physical-chemical composition of fruits and vegetables under the two production systems were carried out according to the Preferred Reporting Items for Systematic Reviews method, and the differences found were compared using the Chi-square test. There was a higher percentage of organic fruits with higher levels of vitamin C (62.50%) and Total Phenolic Compounds (92.31%), and a higher percentage of organic vegetables with higher contents of Dry Matter (76.47 %), vitamin C (85.71%) and Total Phenolic Compounds (82.35%). Therefore, it is essential that more studies occur in the area, in addition to the elaboration of an organic food composition table, or one, addressing nutrients that do not generate further discussions about their changes between systems, such as vitamin C.