Many of you are thinking of going organic in your kitchens. The lists below may give you a good idea of where to start.
The Environmental Working Group compiles this list of commonly consumed fruits and vegetables, ranked by the frequency they are found to contain pesticide residues, based on an analysis of government data.
Choosing Organic Produce can cut your pesticide exposure up to 90%.
TWELVE LOWEST IN PESTICIDES:
• Onions
• Avocados
• Corn
• Pineapple
• Mango
• Peas
• Asparagus
• Kiwi
• Cabbage
• Eggplant
• Cantaloupe
• Watermelon
FIFTEEN HIGHEST IN PESTICIDES:
• Celery
• Peaches
• Strawberries
• Apples
• Blueberries (domestic)
• Nectarines
• Bell Peppers
• Spinach
• Kale
• Cherries
• Potatoes
• Grapes (imported)
• Lettuce
• Blueberries (imported)
• Carrots
