A four-year study on vegetables in the markets of Kerala has found that at least 15 varieties of greens contain high levels of pesticide traces.Thiruvananthapuram: A four-year study on vegetables in the markets of Kerala has found that at least 15 varieties of greens contain high levels of pesticide traces. While mint leaves contained pesticide residues as high as 62 per cent, cowpea contained 45 per cent and green capsicum 43 per cent, according to the study by the Kerala Agricultural University.
On a positive note, the report has declared 26 varieties of vegetables as free from traces of pesticides. A KAU team led by Dr Thomas Biju Mathew examined 4,800 samples collected from different vegetable markets in the state since 2013.
Dr Mathew, the head of the Pesticide Residue Research and Analytical Laboratory set up in the College of Agriculture at Vellayani, and fellow researchers used gas chromatograph, liquid chromatograph and mass spectrometer to check for toxic traces in vegetables.
Toxic greens
Pudina leaves - 62 per cent
Cowpea - 45 per cent
Capsicum - 42 per cent
Coriander leaves - 26 per cent
Capsicum (red) - 25 per cent
Bajji chilli - 20 per cent
Beetroot - 18 per cent
Cabbage - 18 per cent
Curry leaves - 17 per cent
Green chilli - 16 per cent
Cauliflower - 16 per cent
Carrot - 15 per cent
Sambar chilli - 13 per cent
Red amaranth - 12 per cent
Broad beans - 12 per cent
Toxic-free greens
Ash gourd
Pumpkin
Raw mango
Ridge gourd
Broccoli
Chowchow
Purple yam
Yam
Green peas
Potato
Onion
Bush beans
Sweet potato
Plantain flower
Tapioca
Breadfruit
Chinese potato
Lettuce
Winged beans
Banana
Zucchini
Turnip
Leek
Spring onion
Chinese cabbage
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