Authors:
Fatma Gökmen Yılmaz, Mehmet Musa Özcan
Volume 31, Issue 1;
Pages: 50-57; 2025
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
P and K amounts of the vegetables were characterized to be between 16.11 (lettuce) and 6918.40 (ocra) to 1913.99 (tomatoes) and 27367.55 mg/kg (garlic), respectively. While P content was very low in some vegetables (pepper, cabbage, green beans, chard, potatoes, green onions, onions and lettuce), it was found to be high in vegetables such as okra, garlic and peas. Among the analyzed vegetables, the vegetables containing the highest amounts of Ca were green onion, pepper, garlic, lettuce and chard. The Mg contents of green beans, potatoes, onions, green peppers, carrots, zucchinis, cucumbers and peas were found to be considerably lower than those of other vegetables. Fe and Zn amounts of the fresh vegetables were defined to be between 5.79 (onion) and 205.63 (okra) to 1.94 (onion) and 44.77 mg/kg (okra), respectively. The highest Cu (16.35 mg/kg) and Mn (56.13 mg/kg) and B (41.19 mg/kg) were found in okra and garlic, respectively. The lowest As contents in vegetables ranged from 0.22 to 4.81 mg/kg, while the highest As contents were detected between 8.70 and 34.83 mg/kg. In general, As contents of chard, green onion garlic and pea samples were detected between 30.08 and 34.83 mg/kg. In addition, As contents of fresh bean, okra and zucchini samples were detected between 22.76 and 27.36 mg/kg. In addition, the highest As contents in vegetables were found in Ba chard (22.81 mg/kg) sample, followed by garlic (8.93 mg/kg), purslane (6.74 mg/kg), cabbage (6.59 mg/kg), pepper (4.48 mg/kg) in decreasing order.
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