Which Vegetables Are High in Microplastics?

December 4, 2025 •

4 min read

In a 2020 study from the University of Catania, researchers discovered microplastic particles in several common fruits and vegetables, including carrots, lettuce, and broccoli. This surprising finding highlighted that the global microplastic crisis is not confined to our oceans but extends directly to the foods we eat daily, raising a critical question: which vegetables are high in microplastics?

Quick Summary

This article explores recent scientific findings identifying which vegetables, particularly root and certain leafy varieties, absorb the highest amounts of microplastics from contaminated soil and water. It explains the pathways of contamination and offers practical steps to minimize your exposure.

Key Points

Root vegetables accumulate more: Vegetables grown underground, like carrots and radishes, tend to absorb and accumulate higher concentrations of microplastics from contaminated soil.
Microplastics are size-dependent: Smaller microplastics (nanoplastics) are more easily taken up by plant roots and transported to edible tissues, explaining higher levels in some plants.
Contamination pathways are varied: Microplastics enter vegetables through multiple routes, including direct root absorption from soil, atmospheric deposition onto leaves, and irrigation with contaminated water.
Concentrations vary by plant and study: Studies show different levels of contamination; carrots and broccoli have shown high concentrations, while lettuce and tomatoes can also contain plastics, albeit often in smaller amounts per gram.
Consumer habits can reduce intake: Simple actions like thorough washing and reducing reliance on packaged foods can help minimize exposure, while ensuring a healthy, nutrient-rich diet.
Systemic change is needed: While individual efforts help, long-term solutions require broader environmental strategies, including waste management and plastic reduction policies, to address the root cause of microplastic pollution.

Root Vegetables vs. Leafy Greens: Understanding Contamination

Research indicates that a vegetable's anatomy and how it grows play significant roles in its microplastic content. Root vegetables, such as carrots, are grown directly in the soil, which is often contaminated with tiny plastic particles from agricultural films, runoff, and sewage sludge used as fertilizer. This direct, prolonged contact makes them particularly vulnerable to absorbing microplastics through their roots.

Studies confirm that plants can absorb microplastics from soil and water via their root systems. Particles can penetrate through fissures that form as new roots develop or through other microscopic openings. Once absorbed, especially smaller nanoplastics, they can be transported through the plant's vascular system to other tissues, including the edible parts.

Carrots: A Case Study in Contamination

Carrots are frequently cited in studies as one of the vegetables with the highest microplastic concentrations. In a 2020 study published in Environmental Science & Technology, carrots were found to have an average of over 100,000 microplastic particles per gram of tissue. The study noted that the smallest plastic particles were found most frequently in the carrots, which is likely due to the size-dependent nature of absorption; smaller particles are more easily taken up by the plant's roots.

This high concentration is likely due to several factors:

Long Growth Cycle: Carrots spend an extended period developing underground, maximizing their exposure to contaminated soil.
High Water Content: The process of water uptake from the soil pulls microplastics into the plant along with nutrients.
Dense Root Hairs: Carrots possess microscopic root hairs that increase their surface area, providing more sites for adhesion and absorption of microplastic particles.

Broccoli and Lettuce: Contamination from Different Routes

While root vegetables absorb plastics from the soil, leafy and flowering vegetables like broccoli and lettuce are also susceptible. A 2020 study also found high concentrations of microplastics in broccoli, averaging over 100,000 particles per gram, and in lettuce, though at a lower level of around 50,550 particles per gram.

Unlike root vegetables, these plants may absorb microplastics through a combination of pathways:

Atmospheric Deposition: Microplastics from the air can settle directly onto the leaves. A 2025 study showed that lettuce plants grown in a lab accumulated microplastics from the air through their leaves.
Irrigation with Contaminated Water: Watering crops with microplastic-contaminated water is another significant source of exposure.
Uptake via Roots: Microplastics absorbed through the roots can be translocated to the above-ground edible parts, such as the leaves and stalks.

Comparison of Microplastic Levels in Common Vegetables

Understanding the relative contamination levels can help consumers make informed decisions, though it's important to note that microplastic exposure is ubiquitous and difficult to avoid entirely. The table below summarizes findings from various studies on microplastic concentrations in common produce, showing which vegetables are high in microplastics based on recent research.


Vegetable	Type	Average Concentration (Particles/gram)	Notes
Carrot	Root	~101,950	Highest reported concentration among sampled vegetables in a key study. Contains particles with very small average size.
Broccoli	Flower/Stalk	~126,150	High concentration, potentially from both root uptake and environmental deposition.
Tomato	Fruit	~3.63	Notably lower concentration than root or leafy vegetables in some studies, but still contaminated.
Lettuce	Leafy Green	~50,550	One of the least contaminated vegetables in a key study, but still significant levels found.
Potato	Tuber	~1.5	Reported lower concentrations compared to other vegetables like carrots and tomatoes in certain studies.
Onion	Bulb	~2.6	Lower concentration detected in some studies, but contamination is still present.

Strategies for Reducing Microplastic Intake

Given the pervasive nature of microplastics, eliminating them from our diet completely is not a realistic goal. However, several strategies can help minimize exposure:

Focus on Fiber: Include fiber-rich foods like lentils, sweet potatoes, and chia seeds in your diet. These can bind to microplastics in the digestive tract and aid in their removal.
Prioritize Anthocyanin-Rich Foods: Some studies suggest that the antioxidants in anthocyanin-rich fruits like blueberries and pomegranates may protect the body from some harmful effects of microplastics.
Wash Produce Thoroughly: While washing may not remove all embedded microplastics, it can significantly reduce surface-level contamination. Washing produce can also rinse away soil particles that may have plastics attached.
Limit Processed Foods: Plastic packaging is a significant source of contamination. Minimizing processed and pre-packaged foods can reduce microplastic exposure. Opt for fresh, unpackaged produce when possible.
Consider Organic Sources: Some farming practices, like the use of sewage sludge as fertilizer, are known sources of microplastics. Supporting organic farming may help reduce microplastic levels, although contamination remains a risk through other environmental factors.

Conclusion: A Proactive Approach to a Growing Problem

Research clearly indicates that microplastics are present in a wide range of common vegetables, with root vegetables like carrots and sturdier greens like broccoli often showing the highest concentrations. While the exact health implications for humans are still being investigated, their presence highlights a significant and pervasive environmental issue. Instead of avoiding nutrient-rich vegetables, a more proactive approach involves understanding contamination pathways and adopting habits that minimize overall plastic consumption.

Ultimately, tackling microplastic contamination in our food supply requires systemic changes, including improved waste management, reduced reliance on single-use plastics, and regulation of their use in agriculture. In the meantime, consumers can focus on smart purchasing decisions and preparation techniques to reduce personal exposure, without sacrificing the significant health benefits that a diet rich in fruits and vegetables provides.

One resource dedicated to understanding and addressing this issue is the UN's Environment Programme, which regularly publishes reports and updates on the global plastic pollution crisis, offering valuable insights into solutions and mitigation strategies. Learn more at the UN Environment Programme.

Frequently Asked Questions

Studies suggest that root vegetables like carrots and sturdy vegetables like broccoli are among the most contaminated with microplastics, absorbing them directly from the soil and environment.

Microplastics enter vegetables primarily through absorption by roots from contaminated soil and water. They can also enter plants through leaves via atmospheric deposition and be transported internally.

Washing vegetables can help remove surface-level microplastics, but it is not effective for removing particles that have already been absorbed into the plant's internal tissues through the roots.

Yes, contamination levels can vary significantly. Root vegetables often have higher levels due to direct soil contact, while leafier vegetables may accumulate smaller amounts or get surface-level contamination.

Major sources include the breakdown of plastic mulching films, irrigation with microplastic-containing wastewater, sewage sludge used as fertilizer, and atmospheric deposition.

The long-term health effects of ingesting microplastics are still under investigation. However, some studies raise concerns about potential impacts like inflammation, oxidative stress, and genotoxicity.

No, health experts and researchers emphasize that the nutritional benefits of eating vegetables far outweigh the potential risks from microplastic exposure. The best approach is to minimize plastic consumption overall and practice good food hygiene.