Determination of selected heavy metals (Zn, Ni, Cd, Cr, and Pb) in Leafy Vegetables (Ethiopian Cabbage) cultivated around Dilla Town

In the Dilla area, vegetables like cabbage can be grown in a variety of methods and are eaten in large quantities. In recent years, it has become more and more popular for people to eat more green leafy vegetables (GLV). Of the several GLVs that are acceptable for eating by humans, some are only found in a certain area, while others are found all over the world. The latter category, which includes the Brassica family, includes cabbage. The aim of this study was to use the technique known as flame atomic absorption spectrometry to investigate the levels of specific harmful heavy metals (Cr, Zn, Ni, Cd, and Pb) that are detected in the vegetables. To extract the metals from the samples, the most effective wet digestion technique was used. Heavy metal buildup in the body can result in a number of health risks. Therefore, accurate identification of these pollutants is necessary to ensure safety. Zn and Ni were discovered for the kinds of Kale examined, according to the analytical results from this study. Zn (47 to 114 mg/kg), Ni (28.6 to 39.7 mg/kg), Cr, Pb, and Cd are below detection limit, and other metal concentrations (mg/kg) were discovered in the edible sections of cabbage. However, the highest concentration of heavy metals was found in vegetables grown in Andida. From the study human nutrition in the subject area is the foods that are analyzed for metal content. Accordingly, both low-risk (adults and adolescents) and high-risk (children and pregnant women) must reduce their cabbage intake in light of the findings. The metals may bio accumulate with repeated ingestion, raising the danger to human health.