Cobalt, chromium and nickel content of some vegetable foodstuffs

The levels of cobalt, chromium and nickel in a wide variety of fresh, frozen and canned fruit and vegetables have been determined. The cobalt content of the 285 samples was in the range 0.01 to 0.15 parts/million, chromium in the range 0.01 to 2.64 parts/million and nickel in the range 0.01 to 1.36 parts/million. The mean levels in the fresh foodstuffs were Co, 0.02; Cr, 0.15; Ni, 0.17 parts/million; in the frozen foodstuffs the means were Co, 0.03; Cr, 0.23; Ni, 0.29 parts/million and in the canned produce the means were Co, 0.02; Cr, 0.39; Ni, 0.28 parts/million.