Resumen de Estudio del contenido de plomo y cadmio en alimentos básicos: (I) Verduras frescas y en conserva

C. Cirugeda Delgado, Mª E. Cirugeda, M. D. Santos Díaz

• The lead and cadmium contents in Spanish fresh and canned vegetables has been determinated. The samples have been analyzed by atomic absorption spectrophotometry with graphite furnace by dry digestion.

  The results are:

  Fresh vegetables Lead :n=148 x=127 + or - 8 ng/g Cadmium :n=146 x=9,6 + or - 0,9 ng/g Canned vegetables:

  Lead: n=94 x=390 + or - 43 ng/g Cadmium: n=50 x= 16,0 + or - 2,1 ng/g