Table 6.
Effect of boiling method on heavy metal content of selected vegetable.
| Sample | Treatment | Cd (mg/kg) | Loss (%) | Pd (mg/kg) | Loss (%) | Ni (mg/kg) | Loss (%) | Cr (mg/kg) | Loss (%) |
|---|---|---|---|---|---|---|---|---|---|
| Carrot | Raw | ND | 0 % | ND | – | 3.2 | 0 % | 8.3 | 0 % |
| Boiled | ND | 0 % | ND | – | 2.0 | −38 % | 7.7 | −7% | |
| Pumpkin | Raw | 0.09 | 0 % | ND | – | 4.9 | 0 % | 6.7 | 0 % |
| Boiled | 0.06 | −33 % | ND | – | 2.5 | −49 % | 5.1 | −24 % | |
| Pea | Raw | 0.12 | 0 % | ND | – | 2.0 | 0 % | 4.2 | 0 % |
| Boiled | 0.07 | −42 % | ND | – | 1.7 | −14 % | 3.9 | −7% | |
| Spinach | Raw | 4.48 | 0 % | ND | – | 12.2 | 0 % | 18.3 | 0 % |
| Boiled | 3.62 | −19 % | ND | – | 10.0 | −18 % | 16.6 | −10 % | |
| Sathkora | Raw | 0.08 | 0 % | ND | – | 4.6 | 0 % | 22.7 | 0 % |
| Boiled | 0.06 | −25 % | ND | – | 3.6 | −21 % | 20.7 | −9% | |
| Green Pepper | Raw | 0.12 | 0 % | ND | – | 7.1 | 0 % | 7.6 | 0 % |
| Boiled | 0.05 | −58 % | ND | – | 5.3 | −26 % | 6.5 | −15 % | |
| MPL | 0.2 | 0.3 | 67.9 | 2.3 |
-MPL = Maximum permissible limit; ND- Not Detected; Cd = cadmium; Pd = lead; Ni = nickel; Cr = chromium.