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Lead and cadmium content of some vegetable foodstuffs
Author(s) -
Thomas B.,
Roughan J. A.,
Watters Evelyn D.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231215
Subject(s) - watercress , cadmium , food science , horticulture , chemistry , biology , organic chemistry
An analytical method and results are given for the determination of lead and cadmium in Brussels sprouts, apples, pears, cabbages, potatoes, onions, leeks, carrots, swedes, watercress, frozen vegetables, cucumber, celery, tomatoes, mushrooms and dried herbs. The lead content of the 231 samples was in the range 0.01 to 3.85 parts/million the mean being 0.05 parts/million; the range and mean of the cadmium content were 0.01 to 0.22 and 0.04 parts/million, respectively.