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Chemicals in Vegetables

There are many different kinds of chemicals present in vegetables. Plants produce their own toxins in response to attack from pests and farmers spray their crops with pesticides, some of which may remain on the vegetable after harvest. Other chemicals that are sometimes present in vegetables are pollutants from the air or water in the plant's environment. The U.S. Food and Drug Administration (FDA) sets the maximum acceptable levels of potentially harmful chemicals in vegetables. Information from research indicates that below these levels, the chemicals will not harm human health.

  1. Pesticides

    • Farmers use pesticides to kill insects or other animals that eat their crops. They also use pesticides to treat or protect plants from disease and mold, and to kill weeds. There are strict regulations regarding the use of pesticides. Supermarkets frequently mist vegetables on display and pesticide residues will often drain away. The FDA recommends consumers wash vegetables in plenty of cold or warm tap water and remove the outer leaves of plants, such as cabbages and lettuces, before eating.

    Pollutants

    • There are many chemicals produced through agricultural and industrial processes that persist in our environment and may contaminate crops. These chemicals are known as persistent organic pollutants (POPs). A study by Schafer and Kegley completed in 2002, found that there were POPs present in virtually all categories of food including vegetables. The Stockholm Convention is a global treaty which pledges to attempt to protect global and human health from these pollutants.

    Natural Toxins

    • Plants produce their own toxins naturally when they are under attack from peststo discourage the pest from consuming the plant. They can also produce these chemicals when under stress due to unfavorable environmental conditions. Some of these chemicals are known carcinogens, or cancer-causing agents. Others can cause intestinal problems when eaten or skin burns when harvested. Yet research undertaken by Trewavas and Stewart in 2003 indicates that, at low doses, some of these chemicals are beneficial to human health.

    Avoiding Chemicals in Vegetables

    • Consumers can buy organic vegetables to minimize their exposure to pesticides. Organic farmers are not allowed to spray their crops with most conventional man-made pesticides. Certified organic vegetables will therefore have much-reduced levels of pesticide residue. However, the plants may develop higher levels of natural toxins in reaction to pest attack.

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