What Veggies Are Genetically Modified? An Updated Guide to GMO Produce

January 7, 2026 •

3 min read

Over 90% of some staple crops like corn and soybeans planted in the U.S. are genetically engineered. This guide clarifies what veggies are genetically modified for direct sale to consumers, debunking common myths and detailing which produce items are actually affected.

Quick Summary

A guide to identifying genetically modified vegetables available in the food supply. Details specific produce, including potatoes, squash, and corn, explaining their modified traits and how they are used.

Key Points

Limited Variety: Only a small handful of whole vegetables, like certain potatoes and summer squash, are currently genetically modified for direct sale.
Processed Ingredients: Most genetically modified crops, such as field corn and soybeans, are used to create common processed ingredients like oils, starches, and animal feed.
Labeling Standards: The U.S. National Bioengineered Food Disclosure Standard requires labeling for bioengineered foods, though there are exemptions for highly refined or animal-derived products.
Beneficial Traits: Genetically modified vegetables are often developed for specific traits that benefit farmers and consumers, including disease and pest resistance, or reduced bruising.
Food Safety: Regulatory bodies like the FDA and NIH confirm that currently available GMO foods are as safe as their non-GMO counterparts.
Not All are GM: Common fresh vegetables like carrots, lettuce, and onions are not commercially available in genetically modified form.

Genetic modification is a process that alters the DNA of an organism to introduce new, desirable traits. When it comes to the produce aisle, the list of fresh, genetically modified (GM) vegetables is relatively short and specific, contrary to popular belief. While the majority of GM crops like corn and soy are processed into oils, starches, and animal feed, a few whole veggies are sold directly to consumers. Understanding which ones have been bioengineered is the first step toward making informed food choices.

Common Genetically Modified Vegetables

Summer Squash (Yellow and Zucchini)

Summer squash was one of the first GM vegetables on the market, approved in the mid-1990s. These varieties were engineered to be resistant to several common plant viruses, including the watermelon mosaic virus and zucchini yellows mosaic virus. While still available, genetically modified summer squash is not widely grown in the United States, meaning its market presence is small.

Potatoes

Multiple varieties of genetically modified potatoes, primarily developed by the J.R. Simplot Company under the 'Innate' brand, have been approved since 2015. These potatoes contain altered genes that prevent them from bruising or browning easily when cut or damaged. Other versions also include traits like resistance to late blight, a devastating disease, and reduced levels of acrylamide, a potential carcinogen produced during high-temperature cooking.

Sweet Corn

While most field corn used for ingredients like high-fructose corn syrup is genetically modified, some varieties of fresh sweet corn sold for direct consumption are also available in genetically engineered form. These versions often contain a gene from a bacterium called Bacillus thuringiensis (Bt), which provides resistance to common insect pests. This modification can reduce the need for insecticide spraying.

Sugar Beets

More than half of the granulated sugar packaged for grocery store shelves is made from genetically modified sugar beets. These sugar beets are engineered to be resistant to herbicides, allowing farmers to more easily control weeds. The final sugar product, however, contains no detectable bioengineered genetic material.

Understanding the 'Bioengineered' Label

In the United States, the USDA’s National Bioengineered Food Disclosure Standard mandates that foods containing bioengineered ingredients carry a disclosure label. This could be the circular 'Bioengineered' symbol, text on the packaging, or a QR code that links to more information. However, there are some key exemptions to this standard:

Highly Refined Ingredients: Products derived from GM crops, such as cooking oils (from soy or canola) and sugar (from sugar beets), often do not require a label if the refining process removes all detectable genetic material.
Predominant Ingredient: If the bioengineered ingredient is not one of the first ingredients listed on the package, a disclosure may not be required.
Animal Feed: Foods from animals that have consumed genetically engineered feed are not required to be labeled.
Food Service: Restaurants and other food service venues are exempt from the disclosure requirement.

A Comparison of GMO vs. Conventional Potatoes


Feature	GMO Potato (e.g., Innate)	Conventional Potato
Trait Modification	Developed for traits like pest resistance, reduced bruising, and lower acrylamide potential.	Traits achieved through traditional cross-breeding and selective growing.
Pest Resistance	Some varieties produce their own insecticide from a Bt gene, reducing the need for pesticide application.	Susceptible to pests, often requiring external insecticide treatments during cultivation.
Bruising/Browning	RNA interference technology 'silences' the gene responsible for discoloration, minimizing bruising and black spots after damage.	Shows visible bruising and browns when cut, which can lead to food waste.
Disease Resistance	Some versions contain genes from wild potato relatives that provide resistance to late blight, a major potato disease.	Vulnerable to late blight, which can lead to significant crop loss.

Conclusion

While public perception often suggests the produce aisle is filled with genetically modified foods, the reality is that very few fresh vegetables have been bioengineered and are commercially available. The most common GM crops, such as soybeans and corn, are typically used for highly processed ingredients or animal feed. The introduction of the 'bioengineered' label offers consumers a way to identify these products when they contain detectable genetic material. Genetically engineered vegetables, like specific potatoes and summer squash, have been developed to possess beneficial traits like pest resistance and reduced food waste. Regulatory agencies confirm that these products are as safe as their conventional counterparts. As agricultural science continues to evolve, understanding the facts behind what veggies are genetically modified is key for any shopper. For more information, visit the FDA's resource on GMO Crops and Food.

Frequently Asked Questions

No, but a very high percentage of field corn used for processed ingredients like cornstarch and animal feed is GM in the U.S.. While some sweet corn varieties are genetically modified, most fresh sweet corn is not.

No, there are currently no genetically modified tomatoes on the market. While a GM tomato known as the Flavr Savr existed briefly in the 1990s, it was discontinued.

In the U.S., look for the 'bioengineered' label required by the USDA on the packaging of many GM foods. The label is not required, however, for highly refined ingredients derived from GM crops if the refining process removes all detectable genetic material.

Among whole, fresh produce, GM potatoes are a well-known example. However, the most widely planted GM crops overall are soybeans and field corn, though these are typically used for processed ingredients or animal feed.

Yes, regulatory agencies like the FDA and scientific organizations have consistently found that GMO foods are safe to eat. They must meet the same safety standards as conventional foods before being approved.

Vegetables are genetically modified to possess beneficial traits. For example, some potatoes are engineered to resist bruising and late blight, while some summer squash is resistant to viruses.

Yes, the Non-GMO Project Verified seal indicates that a product has been produced without genetic engineering. However, the absence of this label does not automatically mean a product contains GMOs.