Table 2. Perchlorate levels found in locally grown produce compared to FDA survey levels,^a Imperial Valley, CA, 2009.

Produce Type	Number of samples	Perchlorate range (ppb)	FDA data*(ppb)
Broccoli	2	2.1–3.5	1.3–8.3
Canary melon	1	3.8	NAb
Cantaloupe	10	1.9–7.9	1.4–70.3
Carrot	3	3.9–8.4	Non detect – 7.7
Celery	2	22.9–28.0	Non detect – 2.2
Corn	3	ND-3.6	Non detect
Corn & squash	2	2.2–4.1	NA
Cucumber	2	171.4–439.8	Non detect – 64
Grapefruit	2	2.3–2.7	Non detect
Green pepper	1	33.9	5.4–26.7
Lettuce	2	<1	Non detect – 6.7
Lemon	1	1.4	NA
Melon (non specified)	4	1.6–6.4	NA
Nopal (cactus)	5	37.9–1398.4	NA
Onion (red)	2	<1–293.7	NA
Onion (non specified)	5	<1–3.8	Non detect
Onion (white)	1	1	NA
Orange	1	5	Non detect – 5.4
Potato	4	<1–2.0	Non detect – 1.0
Quelites (Mexican greens)	2	1719.9–1816	NA
Tomato	7	<1–3.3	54.1–102
Watermelon	17	<1–3.7	Non detect – 42.6
Total Samples	79