The Environmental Working Group (EWG, a nonprofit, nonpartisan organization) has identified 15 fruits and vegetables that are least likely to be contaminated with pesticide residues. These are:
Asparagus
Avocado
Broccoli
Cabbage
Eggplant
Kiwi
Mango
Onions
Papaya
Pineapple
Sweet corn (frozen)
Sweet peas (frozen)
Sweet potatoes
Tomatoes
Watermelon
(EWG also identified 12 fruits and vegetables that are most likely to have higher trace amounts of pesticides. If your budget allows, buy these 18 foods organic:
Apples
Carrots
Celery
Cherries
Grapes (imported)
Kale
Lettuce
Nectarines
Peaches
Pears
Sweet bell peppers
Strawberries
Source: Brierley Wright, M.S., R.D.
Brierley's interest in nutrition and food come together in her position as an associate editor at EatingWell. Brierley holds a master's degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.
