Which vegetables have high pesticide residues? The ranking of pesticide residues in vegetables is as follows.

Ranking of vegetables with highest Pesticide residues

The Agricultural quality Supervision and Inspection Center has conducted a study on agricultural residues in vegetables and concluded that as far as pesticide residues are concerned, there is such a rule, that is, green leaves > cabbage > eggplant melons > melons and fruits.

Specifically, in the vegetables that people often eat, such a seat can be roughly arranged from high to low according to the risk of pesticide residues.

Leafy stem vegetables

1. Leek and onion

Leek maggots in leek are usually parasitic on their roots, so it is difficult to spray insecticides on the surface, so growers often choose highly toxic pesticides to be killed by root irrigation, so that the pesticides spread to the whole plant. Searching for news reports in recent years, there are far more reports of "problems" with eating leeks than other vegetables.

Onion roots are also easy to grow maggots, growers often use root irrigation method to kill, therefore, it is also easy to lead to excessive agricultural residues, which is contrary to the general impression.

2. Cabbage and cowpea

Cabbage is prone to insects, among which there is a kind of insect commonly known as "heart-drilling bug", which is parasitic in the heart of the innermost layer of cabbage, and the surface spray cannot be killed. Growers have to use highly toxic pesticides to instil repeatedly in order to eliminate this pest. Cowpeas also prefer long insects and use a large amount of pesticides when planting.

3. Rape

The insecticide resistance of rapeseed is strong, and common insecticides are difficult to kill. Growers often choose highly toxic pesticides in order to kill insects as soon as possible. Rapeseed grows fast, and can be put on the market from budding to every stage, there is not enough time to decompose, and pesticide residues are often serious.

Melons, fruits, beans and vegetables

Cucumbers and tomatoes

Because of the high humidity of the growing environment and easy to get sick, these two kinds of vegetables generally use a large amount of medicine, especially fungicides. From 2008 to 2009, Greenpeace sampled and tested 17 kinds of vegetables and fruits in many supermarkets in Beijing, Shanghai and Guangzhou. Cucumbers ranked first, containing 4 to 13 different pesticide residues.

2. Balsam pear, cauliflower, green pepper, persimmon pepper

Balsam pear and cauliflower are easy to accumulate pesticides because of their convex surfaces. Green and persimmon peppers are due to the accumulation of pesticides in the sunken stalks.

3. Bean sprouts

No matter it is mung bean sprouts and soybean sprouts, they have become high-risk varieties.

Rhizome vegetables

Such as radishes, carrots, potatoes, lotus root, taro, winter bamboo shoots, garlic, kohlrabi and so on, because growing in the ground, diseases and insect pests are less, basically do not need to hit pesticides, very safe. Some vegetables with special flavor, such as bitter borage, coriander, Artemisia stalk, Artemisia annua, oil wheat, spinach, fennel and so on, have less diseases and insect pests and less pesticide spraying, so the agricultural residues are relatively light, so they can be eaten at ease.

Agricultural residues are related to the seasons.

Vegetables grown in the open air in late autumn, winter and early spring do not need to be sprayed with pesticides because of their low temperature and few diseases and insect pests. Chinese cabbage and lettuce belong to this category.

Vegetables growing in summer, due to high temperature, serious diseases and insect pests, large amount of medicine, especially leafy vegetables, pesticide residues are easy to exceed the standard. Generally speaking, from May to August every year, when agricultural residues in vegetables are the most serious and most prone to problems, special care should be taken.

The same is true for winter greenhouse vegetables, because off-season vegetables are more difficult to grow, often need to hit a lot of pesticides, and because the production environment is closed, pesticides are not easy to decompose, residues are easy to exceed the standard, so experts suggest that out-of-season vegetables had better not eat more.

Measures to reduce Pesticide residues

The change of the source of pesticide residues is necessary and Brooks no delay!

Greenpeace International believes that the fundamental solution to the problem of pesticide residues lies in source control. Only when chemical pesticides with pesticide residues are not used in the planting process of crops can the harm of pesticide residues in vegetables and fruits be completely eliminated.

To get rid of the dependence on pesticides, we need to use as little or no toxic and residual chemical pesticides as possible, and use more safe and non-residual botanical pesticides, animal pesticides or the use of physical control, biological control and so on.