These 12 “Healthy” Foods Are Surprisingly High in Pesticides

We often associate fresh produce and natural foods with good health — and for the most part, that’s true.

But new data from the Federal Office of Consumer Protection and Food Safety reveals that many fruits, vegetables, and even teas frequently contain pesticide residues, sometimes above legal safety limits.

These chemicals are commonly used to control pests, increase shelf life, and improve appearance — but some are suspected of being harmful, with possible links to hormonal disruption, neurological damage, or even cancer.

Worse, many residues can’t be removed entirely by washing or peeling.

Here are 12 popular foods that often test positive for high levels of pesticides — along with practical advice on how to reduce your exposure.

1. Pomegranates (17.9% rejected)

Rich in antioxidants and often labeled a superfood, pomegranates are not as clean as they seem. Nearly one in five tested samples contained pesticide levels above legal thresholds, especially in the peel, which is often used in teas and powders.

2. Fresh Herbs (5.0%)

Chives, parsley, and basil may enhance flavor and nutrition, but they’re also prone to heavy spraying, especially when grown in greenhouses or under plastic covers. Even organic versions aren’t always free of detectable residues.

3. Sesame Seeds (4.3%)

Common in salads and baking, sesame is often imported from countries with less strict regulations. Many samples tested contained pesticides not approved in the EU.

4. Beans With Pods (4.3%)

A valuable source of plant protein, beans are frequently sprayed to combat mold and insects. Residues tend to settle in the pods, and cooking doesn’t always eliminate them.

5. Grapefruits, Pomelos, Sweeties (4.1%)

These citrus fruits are known for boosting metabolism, but their long transport and storage often involve chemical treatments. Pesticide residues on the peel can transfer to the fruit when handled or peeled.

6. Mandarins (3.1%)

Even though the peel is not eaten, mandarins often carry pesticide residues that end up on your hands — and eventually in your mouth — during peeling.

7. Eggplants (2.7%)

Though they appear well-protected by their thick skin, eggplants are commonly sprayed, especially in countries with lower oversight. Testing has revealed multiple pesticide residues per sample.

8. Peppers and Chilies (2.5%)

Bright, crunchy, and popular in many cuisines, peppers and chilies have thin skin, making them more absorbent to pesticides. Imported varieties may contain higher levels than locally grown ones.

9. Raspberries (2.3%)

Delicate and often eaten raw, raspberries are hard to wash thoroughly. Their soft structure and short shelf life make them prone to mold, resulting in frequent spraying during production.

10. Mangoes (2.2%)

Mangoes are usually harvested before they’re fully ripe and then chemically treated during storage and transport. The skin offers limited protection from residue buildup.

11. Cherries (2.0%)

These popular summer fruits ripen quickly and are vulnerable to pests and weather. To protect them, farmers often apply multiple treatments, sometimes even right before harvest. Residues are difficult to remove.

12. Black and Green Tea (2.0%)

Tea may seem like a natural, wholesome choice, but the leaves can retain significant pesticide residues. When brewed, these substances are directly transferred into your drink, especially if the tea was not organically grown or properly certified.

How to Reduce Your Pesticide Exposure

You don’t need to avoid these foods altogether — but you can make smarter choices:

• Choose organic options for high-risk foods
• Wash fruits and vegetables thoroughly with warm water
• Peel produce with inedible skin when possible
• Buy seasonal and local products to avoid post-harvest treatments
• Opt for certified organic herbs and teas
• Avoid storing soft produce like berries too long to reduce mold risk and chemical use

With more awareness and small changes in your shopping habits, you can continue to enjoy a varied and nutritious diet — while minimizing your exposure to harmful pesticide residues.