Table 3.
Contents of trace elements in the fruit vegetables. (mg kg−1)
| Family | Vegetable Species | Cu | Zn | Pb | Cd | As | |
|---|---|---|---|---|---|---|---|
| Solanaceae | C. annuum (n = 94) | Mean (CV%) a | 1.083 (32.2) BC b | 2.706 (38.7) D | 0.010 (80.0) C | 0.020 (106.9) AB | 0.043 (67.4) B |
| Range | 0.448–2.756 | 1.301–7.769 | 0.001–0.041 | 0.004–0.155 | 0.003–0.116 | ||
| EAT c/percent | 0 | 0 | 0 | 5 | 0 | ||
| S. melongena (n = 80) | Mean (CV%) | 0.861 (91.4) C | 1.835 (95.6) E | 0.008 (187.5) C | 0.051 (374.5) A | 0.017 (123.5) C | |
| Range | 0.192–7.281 | 0.371–15.899 | 0.001–0.089 | 0.003–1.707 | 0.001–0.161 | ||
| EAT/percent | 0 | 0 | 0 | 14 | 0 | ||
| L. esculentum (n = 30) | Mean (CV%) | 0.528 (36.9) D | 1.631 (34.8) E | 0.047 (259.6) B | 0.016 (75.0) AB | 0.004 (100.0) C | |
| Range | 0.226–1.177 | 0.889–3.781 | 0.002–0.546 | 0.003–0.061 | 0.001–0.016 | ||
| EAT/percent | 0 | 0 | 10 | 3 | 0 | ||
| Leguminosae | V. sesquipedalis (n = 80) | Mean (CV%) | 1.222 (29.1) B | 5.650 (24.2) B | 0.018 (50.0) C | 0.006 (116.7) B | 0.010 (80.0) C |
| Range | 0.577–2.720 | 3.413–10.144 | 0.001–0.044 | 0.001–0.055 | 0.002–0.050 | ||
| EAT/percent | 0 | 0 | 0 | 0 | 0 | ||
| G. max (n = 38) | Mean (CV%) | 3.614 (38.6) A | 15.387 (29.3) A | 0.015 (86.7) C | 0.022 (54.5) AB | 0.106 (68.9) A | |
| Range | 1.095–7.399 | 4.758–24.914 | 0.001–0.060 | 0.007–0.061 | 0.001–0.243 | ||
| EAT/percent | 0 | 0 | 0 | 0 | 0 | ||
| D. lablab (n = 30) | Mean (CV%) | 1.062 (35.5) BC | 3.607 (32.3) C | 0.098 (126.5) A | 0.010 (60.0) B | 0.009 (55.6) C | |
| Range | 0.071–2.138 | 0.322–6.360 | 0.010–0.496 | 0.000–0.026 | 0.000–0.024 | ||
| EAT/percent | 0 | 0 | 17 | 0 | 0 | ||
| Cucurbitaceae | L. cylindrical (n = 65) | Mean (CV%) | 0.846 (31.7) C | 2.852 (33.5) D | 0.007 (57.1) C | 0.004 (75.0) B | 0.005 (120.0) C |
| Range | 0.003–1.461 | 0.007–4.805 | 0.001–0.015 | 0.000–0.016 | 0.000–0.046 | ||
| EAT/percent | 0 | 0 | 0 | 0 | 0 | ||
| C. sativus (n = 24) | Mean (CV%) | 0.361 (46.8) D | 1.539 (45.0) E | 0.018 (133.3) C | 0.004 (75.0) B | 0.013 (69.2) C | |
| Range | 0.159–0.999 | 0.487–4.375 | 0.005–0.092 | 0.001–0.018 | 0.004–0.032 | ||
| EAT/percent | 0 | 0 | 0 | 0 | 0 | ||
| Maximum allowable levels in food d | - | - | 0.1 e 0.2 f |
0.05 e 0.1 f |
0.5 |
Notes: a CV%: coefficient of variation; b A, B, C, D, E: Means within the same column with the same capital letter are not significantly different (p < 0.05); c EAT: Exceedance of allowable threshold; d Tolerance limit of contaminants in food (GB 2762-2012); e Maximum allowable levels in fresh vegetables except leguminous vegetables; f Maximum allowable levels in leguminous vegetables.