Top 10 Foods to Eat Organically

Some conventionally grown foods are treated with more pesticides than others. Some retain more of the pesticides. Here is a list of the top 10 foods containing the most pesticides, according to the Environmental Working Group, a non-profit research group based in Washington, D.C.

You can sidestep harm and still eat vitamin-rich foods. If you cannot find these foods organically, here are some great alternatives that contain the same valuable vitamins and minerals.

High-pesticide food: Strawberries
Main nutrient: Vitamin C
Healthy alternatives: Blueberries, raspberries, oranges, grapefruit, kiwifruit, watermelon

High-pesticide food: Bell peppers
Main nutrient: Vitamin C
Healthy alternatives: Green peas, broccoli, romaine, lettuce

High-pesticide food: Spinach
Main nutrient: Vitamins A and C
Healthy alternatives: Broccoli, Brussels sprouts, asparagus

High-pesticide food: Cherries
Main nutrient: Vitamin C
Healthy alternatives: Oranges, blueberries, raspberries, kiwifruit, blackberries, grapefruit

High-pesticide food: Peaches
Main nutrient: Vitamins A and C
Healthy alternatives: Nectarines, watermelon, tangerines, oranges, grapefruit

High-pesticide food: Mexican cantaloupe
Main nutrient: Vitamins A and C
and potassium
Healthy alternatives: U.S. cantaloupe grown from May to December, watermelon

High-pesticide food: Celery
Main nutrient: Carotenoids
Healthy alternatives: Carrots, broccoli, radishes, romaine lettuce

High-pesticide food: Apples
Main nutrient: Vitamin C
Healthy alternatives: Watermelon, nectarines, bananas, tangerines

High-pesticide food: Apricots
Main nutrient: Vitamins A an C and potassium
Healthy alternatives: Nectarines, watermelon, oranges, tangerines

High-pesticide food: Green beans
Main nutrient: Potassium
Healthy alternatives: Green peas, broccoli, cauliflower, Brussels sprouts, potatoes, asparagus

Read more: Food, Green Kitchen Tips

Excerpted from Your Organic Kitchen, by Jesse Ziff Cool.Copyright (c)2000 by Jesse Ziff Cool. Reprinted by permission of Rodale Press.
Excerpted from Your Organic Kitchen, by Jesse Ziff Cool.