Table 1.
Fruits and vegetables monitored by the USDA Pesticide Data Program between 2010 and 2018, classified according to pesticide residue status using the Pesticide Residue Burden Score* (PRBS; 162,163).
| Low pesticide residue fruits and vegetables (PRBS: 0 to 3) | High pesticide residue fruits and vegetables (PRBS: 4 to 6) | ||
|---|---|---|---|
| Food | PRBS | Food | PRBS |
| Avocados | 0 | Strawberry | 6 |
| Beets | 0 | Spinach, fresh or frozen | 6 |
| Corn, fresh or frozen | 0 | Bell peppers | 6 |
| Beans | 0 | Potato, fresh | 6 |
| Garbanzo beans | 0 | Peaches | 6 |
| Cranberries | 0 | Nectarines | 6 |
| Pineapple | 0 | Grapes or raisins | 6 |
| Orange juice | 0 | Kale | 6 |
| Olives | 0 | Cucumber | 6 |
| Dried plum | 0 | Cilantro | 6 |
| Sweet pea | 0 | Blueberry | 6 |
| Papaya | 0 | Apple | 5 |
| Apple juice | 1 | Pear | 5 |
| Cauliflower | 1 | Summer squash | 5 |
| Cabbage | 1 | Eggplant | 5 |
| Cantaloupe | 1 | Tomato, fresh | 5 |
| Kiwi | 1 | Cherry tomato | 5 |
| Mushrooms | 1 | Collard greens | 5 |
| Onions | 1 | Cherries, fresh | 5 |
| Tomato, paste or canned | 1 | Celery | 5 |
| Asparagus | 2 | Winter squash | 4 |
| Carrot | 2 | Snap peas | 4 |
| Green beans, canned | 2 | Hot peppers | 4 |
| Grape juice | 2 | Green beans, fresh | 4 |
| Mango | 2 | Cherries, frozen | 4 |
| Potato, frozen | 2 | Apple sauce | 4 |
| Raspberry, frozen | 2 | ||
| Watermelon | 2 | ||
| Green beans, frozen | 3 | ||
| Cranberry | 3 | ||
| Banana | 3 | ||
| Broccoli | 3 | ||
| Green onion | 3 | ||
| Lettuce | 3 | ||
| Orange or grapefruit | 3 | ||
| Raspberry, fresh | 3 | ||
| Sweet potato | 3 | ||
| Soybeans (edamame) | 3 | ||
| Tangerine | 3 | ||
*
Low pesticide residue foods are listed in increasing PRBS score (least contaminated first) and high pesticide residue foods are listed in decreasing PRBS score (most contaminated first).