fruit and vegetable warnings
The Environmental Working Group (EWG) has released its annual summary of the “dozens” of fruits and vegetables most contaminated with pesticides.
EWG’s analysis of the latest fruit and vegetable testing data from the Department of Agriculture and the Food and Drug Administration (USDA) reveals the 12 most contaminated fruits and vegetables.
EWG Senior Scientist Dr. Alexa Friedman said, “Everyone, adults and children, should be eating more fruits and vegetables, organic or not.” said in a press release. “However, consumers concerned about exposure to pesticides can utilize EWG’s Shopper Guide to Pesticides in Produce series of resources to make the best choice for them and their families.”
For its 2024 annual report, EWG analyzed data from tests conducted by the Department of Agriculture and the U.S. Food and Drug Administration on more than 46,000 samples of 46 popular crops to determine which fruits and vegetables have the best high level and lowest level pesticide pollution.
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Close up portrait of a handful of delicious red strawberries. (license/image)
EWG’s top spot was Strawberry.”Dirty DozenThe list of most contaminated crops was followed by spinach in second place, followed by kale, collard greens and mustard greens in third place.
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Following these leafy vegetables, the most contaminated crops are grapes (4th place), peaches (5th place), pears (6th place), nectarines (7th place), apples (8th place), green peppers and chili peppers (9th place), cherries (10th place), and blueberries (11th place) and green beans. ing. 12th.
Hass avocados are being harvested in the town of Chichicastenango, Guatemala, on Thursday, January 12, 2023. (Camilo Friedman/Bloomberg via Getty Images/Getty Images)
EWG also revealed which crops had the lowest pesticide residue levels of the year.Clean Fifteen“list.
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Avocados were found to have the least amount of pesticide contamination, followed by sweet corn, pineapple, onions, papaya, frozen sweet peas, eggplant, asparagus, honeydew melon, kiwi, cabbage, watermelon, mushrooms, mango, sweet potatoes, and carrots.
