Assessment of Some Heavy Metals Contamination in Some Vegetables (Tomato, Cabbage, Lettuce and Onion) in Ethiopia: A Review

Abstract

Heavy metals in soil have a variety of chemical forms linked to their solubility, which has an impact on their mobility and biological availability. Heavy metals can be absorbed by plants and deposited on their tissues after they absorb them from the soil. The goal of this review paper is to assess the levels of heavy metals in some vegetables cultivated in Ethiopia (lettuce, tomato and onion). Due to their high consumption rate, these vegetables are staple and common vegetables consumed by Ethiopians of all social strata. Vegetables are crucial in human diets because they include critical nutrients such as carbohydrates, proteins, vitamins, minerals, and trace elements. Heavy metals enter the food chain through the consumption of vegetables such as tomato, lettuce and onion. According to several research in Ethiopia, heavy metal concentrations in vegetables have been compared to the WHO/FAO recommended standard value, and other organizations have reported comparative average values and some of heavy metal concentrations are above the recommended limit. Industrialization and agricultural activities may be to blame for the greater content of heavy metal in vegetables. We recommend that the competent official body adopt the required precautions for agricultural operations, contaminated manufacturing effluents, gasses and solid wastes, and other heavy metal sources based on data acquired from various investigations. Keywords: