Analysis of Some Toxic Heavy Metal Levels in Selected Edible Leafy Vegetables in Sheka Zone, Southwest Ethiopia

Abstract

There is a risk to human health associated with dietary exposure to the majority of hazardous heavy metals, including As, Cd, Cr, Pb, and Hg. This study looked at the levels of the five most dangerous heavy metals in four types of edible leafy vegetables that are popular in Sheka Zone, southwest Ethiopia. The heavy metals found in a few leafy vegetables, including Brassica carinata, Lactuca sativa var. capital, Beta vulgaris, and Cucurbita Leaf, which were taken from four different districts of the Sheka zone, were determined using the atomic absorption spectroscopy (AAS) technique. The selection of green vegetables was made in consideration of local human nutrition. Compared to other vegetables, those cultivated in Mizan had the highest concentration of heavy metals. Since all obtained values fell below the permissible limits set by the FAO/WHO for edible leafy vegetables, the results demonstrate that consuming these leafy vegetables as part of a healthy diet will not cause heavy metal toxicity and may even be advantageous to users in cases of micronutrient deficiency.