6 Most Pesticide Contaminated Foods You Need to Know


We all have always been told to include fruits and veggies in our daily diet to make a complete and healthy meal. Even the government’s food guidelines recommend to include them in our plates.

But there are some fruits and vegetables with most pesticide residue that can pose a risk to your health. Here are some of the most contaminated foods with most pesticide residue.


Kale or collard greens are considered to be the best super foods given their nutritional value. But this leafy green is one of the most contaminated foods as, according to a study, a single sample of kale contained traces of as much as 10 pesticides.


Compared to cabbage and broccoli, lettuce is said to have more pesticide residue maybe because it has more surface area than those two. Also, it is more susceptible to pests and therefore more pesticides are used during its farming.


Potatoes being on the list of most contaminated foods is probably due to the fact that root vegetables absorb more herbicides and pesticides that are generally hard to find and clean during the growing process. Almost 94 percent of potatoes are tested positive for pesticides.


Grapes are one of the most pesticide-prone fruits despite restricting the use of pesticides as part of the integrated pest management. That’s partly because pest control methods are used extensively to make better yield of wine-producing grapes. While domestic grapes show traces of at least 13 contaminants, imported grapes have much more than that.

Peaches and Nectarines

Peaches are in fact treated with more number of pesticides than any other fruits. More than 50 types of pesticides are used in their cultivation process and out of all the samples tested for any residue of pesticides, above 85 percent show traces of at least 2 to 3 contaminants.


Apples are undoubtedly the most staple of all foods and are consumed by almost everyone around the globe. Yet, they contain a lot of bacteria and apples are one of the most frequently recalled produce due to their listeria contamination. As the bacteria becomes more immune to the herbicides and pesticides, more are used to control further spread. Of all the tested samples, above 92 percent showed traces of at least one or two contaminants.