Pesticides in Carrots: a Comparative Analysis of Roots and Greens

Leonie Moser and Dr. Anne Benkenstein

 

Carrots are a versatile vegetable loved by all generations; they are not only enjoyed raw, in salads or cooked, but are also a valuable source of beta-carotene, fiber, and antioxidants. Until now, the greens of carrots have often landed in the organic waste bin, but they are also increasingly being added to smoothies, salads, and pestos. Recipes are also trending on social media under, e.g., #rawcarrotsalad. But what is really inside this beloved root vegetable? This question has come more into focus, given the ongoing popularity of carrots and their wide variety of uses. Is there a disconcerting amount of pesticides in this beloved root vegetable, or can consumers enjoy them worry-free? Our current investigations provide answers to the situation.

 

All About the Carrot

The carrot (daucus carota subsp. sativus) is known by different names in Germany, depending on the region, including Möhre, Mohrrübe, Gelbe Rübe, Wurzel and Rübli. From a botanical perspective, these names all refer to the same plant and are used synonymously. However, in production and sales there is a fine distinction made between two types. Carrots with a rounder, shorter, thicker root are referred to as Karotten, and those with a more cylindrical, pointed form are called Möhren. Thus, the difference lies mainly in the shape of the root [1].

 

We can thank breeding from the 17th century in The Netherlands for the bright orange carrot that we mostly know today. Originally, carrots were violet or yellowish-white in color. The different colors are based on various substances in the carrots: orange carrots are rich in β-carotenes (a precursor to vitamin A), violet carrots contain anthocyanin, and yellow carrots contain lutein. Carrots contain 11 mg carotenoids, 7.6 mg per 100 gr of which are β-carotene [2].

 

Carrots are one of the most popular vegetables in Germany. The average German consumes an average of 10.6 kg carrots per year. Consumption of carrots enjoys great popularity in social media as well, as reflected in the hashtag #rawcarrotsalad, among others.

 

Carrots are grown in many areas of Germany. The largest regions of cultivation are found in the states of Nordrhein-Westfalen, Niedersachsen, Bavaria and Rheinland-Pfalz. Different types of carrots are available according to season. Bunches of carrots with their greens are mainly on offer in late spring and summer. These are early varieties with shorter growing periods. In contrast, late varieties with longer growing times are preferably sold for longer storage. In optimal conditions these can be stored for up to six months, so German-grown carrots are available practically year-round. Carrots prefer loose, deep, and humus-rich soil, the seeds of which are sown directly into open fields. They require regular watering and removal of weeds for good development [3].

 

Illustration 1: Carrots with Greens

 

Carrots have versatile uses in the kitchen. They can be enjoyed raw as a snack, in salad or as a crudité, or they can be cooked, steamed, fried or baked. They are also used in soups, stews, juices, cakes, and breads. Even the greens are edible and can be used for pesto, salads or smoothies. Optimally, carrots should be stored in a cool, dark and moist environment, ideally in the vegetable drawer of a refrigerator or in a cool cellar wrapped in moist towels, or in a crate with moist sand. Storage next to apples or pears should be avoided [4].

 

 

Our Investigative Results

The maximum residue levels for pesticides in food are stipulated in Regulation (EC) No. 396/2005. This ordinance serves to protect the consumer from health risks associated with pesticide residues. The maximum residue level (MRL) indicates the maximum quantity of pesticides permitted in a particular food. Carrots belong to the category root vegetable; the MRLs here are valid for the root after removing the greens and any attached dirt. Currently there are no valid MRLs for carrot greens per se. Since carrot greens are being used in the kitchen more frequently, however, this project will investigate the carrots and their greens separately first.

 

In the autumn of 2024 CVUA Stuttgart analyzed 14 samples of conventionally grown carrots, root and greens separated, for residues of over 750 plant protector substances and contaminants. All 14 of the analyzed samples came from Germany. The average quantity of residues detected in the greens of the carrots from conventional production was significantly higher than that found in the roots (see Table 1).

 

* There is no MRL for carrot leaves, so the MRL for arugula was used.

 

The average number of substances per sample detected in the leaves (13.6) was twice as high as that found in the normally consumed roots (5.9). See Illustration 2.

 

Illustration 2: Levels of Plant Protector Residues

 

The maximum residue level for carrots was exceeded in one case (substance dimethomorph). The quantity of residues from dimethomorph above the stipulated MRL was unverified, however, when taking the analytical margin of error into consideration.

 

No maximum residue levels for carrot greens have been determined thus far. Instead, MRLs for arugula were applied, to get an approximate estimation (the maximum levels for arugula will also be used for radish leaves starting in 2025). From nine samples of carrot leaves, 13 cases were detected with exceedances of the residue limit for arugula (see Table 1). Among these cases were five different substances, the most frequent being the herbicide aclonifen (in 4 samples).

 

Illustration 3: Average Residue Level of Carrots and Carrot Greens in Comparison

 

Illustration 3 shows a comparison of the average level of pesticide residues in carrots and carrot greens. It can be clearly seen here that the average amount of residues in the leaves are about 25 times higher than that in the roots. One reason for this is the large surface area of the carrot leaves.

 

The total pesticide residue amounts in the individual samples are presented in illustration 4. This shows that the residue amounts in the carrot roots are consistently and significantly lower than in the leaves.

 

In individual cases the quantity of detected substances in the leaves was more than 100 times higher than the same substance found in the roots.

 

Illustration 4: Levels of Plant Protector Residues

 

In conventional carrot cultivation various pesticides are used in order to combat pests, weeds and fungal diseases. The choice of substance depends on various factors, such as the specific pests and diseases as well as weather conditions. Table 2 shows the frequency of the 10 substances most often detected in carrot roots and greens (n = 14).

 

H = Herbicide F = Fungicide, C = Contaminant, I = Insecticide

 

Pendimethalin and metribuzin are synthetic herbicides used for combating annual grasses and weeds. Azoxystrobin, boscalid, difenoconazole, fludioxonil, fosetyl (sum), tebuconazole, pyraclostrobin, cyprodinil and dimethomorph (authorization for dimethomorph was revoked in November 2024) are fungicides that protect crop plants from fungal diseases. Perchlorate is an environmental contaminant, which can have natural as well as anthropogenic origins. Lambda-Cyhalothrin is a synthetic insecticide, which is applied in agriculture against a multitude of insects. It acts as a contact poison on the surface of the plant.

 

Conclusion

The analyses conducted by CVUA Stuttgart show that conventionally grown carrot greens exhibit a higher number of pesticide residues than the roots. Organic carrot roots are significantly less affected. Since only one sample of organic carrot greens were analyzed, there is limited meaningful significance to the findings. Nevertheless, consumers who want to eat carrot leaves would be well-advised to purchase organically or self-grown products. The investigations will continue in 2025.

 

Photo Credits

Photos of Carrots: Anne Benkenstein

 

References

[1] Möhren, Artikel des Bundesinformationszentrum Landwirtschaft. (last time visited: 17.1.2025)

[2] Souci/Fachmann/Kraut, Die Zusammensetzung der Lebensmittel Nährwerttabellen, 9., revidierte und ergänzte Auflage, 2024, Wissenschaftliche Verlagsgesellschaft Stuttgart

[3] Von Möhren und Karotten, Artikel des Bundeszentrum für Ernährung. (last time visited: 17.1.2025)

[4] Karotten richtig lagern – so geht's, Verbraucherzentrale Nordrhein-Westfalen. (last time visited: 17.1.2025)

[5] Belitz, Grosch, Schieberle, Lehrbuch der Lebensmittelchemie, 5., vollständig überarbeitete Auflage, Springer-Verlag 2001

[6] Carotinoide, DocMedicus, (last time visited: 17.1.2025)

 

Translator

Catherine Leiblein

 

 

Report published on 12.05.2026