None of us would choose to eat dangerous pesticides with our fruit and vegetables every day and yet that is what we do.

Sadly, much of the produce we eat, which is grown around the world is treated with chemicals, primarily to kill off bugs and disease and to maximise crop yields. Some of that is left behind as residue in our fruit and vegetables and why we are advised to wash food thoroughly before eating.

Of course, there are certain fruits and vegetables that contain more residue than others. Often the thickness of the skin protecting the produce is what keeps out the residue. For example, pineapples have a tough skin that is removed before eating, so not a lot of pesticide residue is found in that fruit.

Soft fruit such as strawberries can contain high levels of residue, because not only do we eat the entire berry, but strawberries also have a porous exterior. To avoid pesticide residue altogether, we can opt for organic produce.

Organic growers can still use pesticides on their produce as long as it has been certified as organic because they occur naturally. The only downfall is that organic fruit and vegetables are significantly more expensive.

The Environmental Working Group in the USA tested over 50 kinds of produce for pesticide residue and labelled those with low levels as clean.

Below are 15 foods starting with the cleanest:

Avocado; sweetcorn; pineapple; cabbage; frozen peas; onions asparagus; mango; papaya; kiwi; eggplant; honeydew melon; grapefruit; cantaloupe, cauliflower.

Below are 12 foods you will want to buy organic, as residue levels were found to be at their highest level:

Strawberries; apples; nectarines; peaches; celery; grapes; cherries; spinach; tomatoes; sweet bell peppers; cherry tomatoes; cucumbers.

There are veggie wash sprays on the market and 2 drops of citricidal diluted in water that helps eliminate the residue found on our foods.