300 g of edible portion of different vegetables get collected and washed with distilled water to
remove dust particles.They were separated in three parts (100g each). Then these three parts were chopped into
small pieces using a knife and kept in air-dried condition for approximately 70 hours. Dried samples of different
parts of vegetables were grind into a fine powder and powders were used for heavy metal analysis. Heavy metals in
vegetable samples were extracted by acid digestion. Powdered samples (15 g each) were accurately weighed and
placed in a silica crucible and fewdrops of concentrated nitric acid were added. Dryashing processwas carried out in
a muffle furnace (Swastik Scientific Co.Mumbai, P.14, Se.No 1021) by stepwise increase of the temperature up to
550°C andthen left to ash at this temperature for 6 h [10]. The ash was kept in desiccators and thenrinsed with 3N
hydrochloric acid. Filtered the ash suspension in a 50 ml volumetric flaskwith the help of Whatman paper No 1 and
madea volume by adding 3N hydrochloricacid up to the mark