Essential and toxic elements in home-grown vegetables: A comparison with store-bought produce
| Authors | |
|---|---|
| Year of publication | 2025 |
| Type | Article in Periodical |
| Magazine / Source | Journal of Food Composition and Analysis |
| MU Faculty or unit | |
| Citation | |
| web | https://www.sciencedirect.com/science/article/pii/S0889157525007112 |
| Doi | http://dx.doi.org/10.1016/j.jfca.2025.107896 |
| Keywords | Vegetable analysisElemental analysis; Nutritional quality; Dietary exposure; MineralsInorganic contaminants |
| Description | Home-grown vegetables are often perceived by the general population as a healthier alternative to store-bought products. However, they are not subject to safety monitoring, which raises concerns about potential contamination. We analyzed 205 samples of four commonly consumed vegetables – carrots, lettuce, onions, and potatoes – for 25 essential and potentially toxic elements, comparing home-grown and store-bought sources. Elemental concentrations were determined using ICPMS after microwave-assisted acid digestion. No consistent differences in elemental composition were found between the two sources. Variations in essential element levels were greater across vegetable species than between cultivation methods, highlighting the importance of diverse vegetable intake. Potassium was the most nutritionally relevant element, with median levels of 2026–4183?mg/kg (onion–potato), covering 10–21?% of the nutrient reference value per 100?g. Levels of toxic elements remained within legislative limits, and estimated dietary exposures were generally low. Only potato consumption contributed to a higher cadmium intake; the highest estimated exposure reached 71?% of the tolerable intake in children with high consumption of store-bought potatoes (median level 0.022?mg/kg). These findings suggest that vegetables from urban home gardens without major pollution sources are generally safe. Nonetheless, the perceived nutritional superiority of home-grown produce may be overestimated. |
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