In an age where food safety is a growing concern, especially with widespread pesticide use, choosing vegetables that are naturally less likely to absorb harmful chemicals is a smart move. Surprisingly, there are two types of vegetables that stand out for their low pesticide retention—and one of them remains largely under the radar for most shoppers.

1. Mushrooms — The Unsung Hero

Mushrooms top the list when it comes to low pesticide absorption. Unlike leafy greens or fruits with thin skins, mushrooms have a unique structure and are typically grown in controlled environments. This reduces both the need for heavy pesticide use and the likelihood of chemical residues sticking to them. Yet, many people overlook mushrooms as a “clean” food choice.

2. Cabbage — A Natural Shield

Cabbage is another vegetable with a natural defense. Its dense layers act like built-in protection, shielding the inner leaves from chemical sprays. Even if the outer layers have been exposed, simply peeling them off can eliminate most contaminants. This makes cabbage not only a budget-friendly staple but also a safer option when it comes to pesticides.