15 foods you don’t need to buy organic

What's Fresh: Trying to save money? 15 foods you don’t need to buy organic

• by The Editors of EatingWell Magazine, on Tue Mar 2, 2010 7:38am PST

Although I enjoy the grocery store (maybe it’s because I’m a dietitian that I love checking out new products and comparing food labels), lately my husband is doing our grocery shopping.

His budget-friendly buys are great for our bank account. But they don’t always align with my interest in eating organically. We don’t buy everything organic, but pesticides can be absorbed into fruits and vegetables, leaving trace residues, and I’d prefer to not eat pesticides. Long-term exposure to them has been associated with cancer, infertility and neurologic conditions, such as Parkinson’s. (Here are 4 ways to reduce your exposure to pesticides.)

Anyway, one day he called me from the produce aisle. Andy wanted to know what on the list he truly needed to buy organic and what he could skimp on and buy conventional. (Does organic produce have more nutrients? Find out here.)

Fortunately, the Environmental Working Group (EWG, a nonprofit, nonpartisan organization) has identified 15 fruits and vegetables that are least likely to be contaminated with pesticide residues. I told him to save money and buy those conventional:

1. Asparagus
2. Avocado
3. Broccoli
4. Cabbage
5. Eggplant
6. Kiwi
7. Mango
8. Onions
9. Papaya
10. Pineapple
11. Sweet corn (frozen)
12. Sweet peas (frozen)
13. Sweet potatoes
14. Tomatoes
15. Watermelon

(Save even more money with these dinner recipes for $3 or less per serving.)

EWG also identified 12 fruits and vegetables that are most likely to have higher trace amounts of pesticides. (If your budget allows, buy these 18 foods organic too.) We buy organic:

1. Apples
2. Carrots
3. Celery
4. Cherries
5. Grapes (imported)
6. Kale
7. Lettuce
8. Nectarines
9. Peaches
10. Pears
11. Sweet bell peppers
12. Strawberries

Do you buy organic? What foods do you think it’s worth to save on and which do you spend more on for organic?

By Brierley Wright, M.S., R.D.

Brierley's interest in nutrition and food come together in her position as an associate editor atEatingWell. Brierley holds a master's degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.

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