The Role of Edible Bulbous Layers on Macro, Micro, and Heavy Metal Contents of Leek
Author Information
Author(s): AlJuhaimi Fahad, Kulluk Duygu Akçay, Ahmed Isam A Mohamed, Yılmaz Fatma Gökmen, Karrar Emad, Özcan Mehmet Musa
Primary Institution: King Saud University
Hypothesis
This study aims to determine the degree of accumulation of biogenic element and heavy metal contents of different parts and edible layers of leeks cultivated in Konya, Turkey.
Conclusion
The study found that all biogenic elements were detected in the highest amount in the root of the leek, and the toxic heavy metal contents in leeks are below the maximum allowed limits, indicating they can be safely consumed.
Supporting Evidence
- Leeks are rich in potassium, phosphorus, iron, and zinc.
- The highest amounts of macro elements were found in the root of the leek.
- Heavy metals were found in low concentrations, making leeks safe to consume.
Takeaway
Leeks have a lot of good nutrients, and even though they can have some bad metals, the amounts are low enough that it's safe to eat them.
Methodology
Leeks were washed, cut, and analyzed for moisture and metal contents using ICP-OES after incineration in a microwave device.
Limitations
The study does not specify the geographical variability of heavy metal accumulation in leeks from different regions.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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