Common Vegetables Secretly Soaking Up the Most Pesticides

3. Bell Peppers and Hot Peppers: Colorful Culprits

Bell peppers and hot peppers, with their vibrant colors and crisp textures, are popular in cuisines worldwide. Unfortunately, they are also among the vegetables with the highest pesticide residues. Their thin skins and susceptibility to pests like thrips and spider mites necessitate frequent pesticide applications. Residues of chemicals such as acephate and chlorpyrifos, both linked to neurological effects, have been detected on peppers. To mitigate risks, consumers should wash peppers thoroughly and consider buying organic, especially for children, who are more vulnerable to pesticide exposure due to their developing bodies.