Table 1 Metal(loid) concentrations in six major food groups (μg kg⁻¹)

Cereals

Mean ± SD

114.2 ± 48

143.2 ± 68.8

56.7 ± 20.2

94.4 ± 38.1

1653.2 ± 863.4

63.2 ± 31.2

Min–max

81.3–212.7

78.4–258.2

11–114.6

11.3–228.3

762.1–3034

34.1–95.4

Beans

Mean ± SD

154.6 ± 60.5

115.7 ± 59.6

21.5 ± 7.1

416.1 ± 114.2

1617.4 ± 232.5

63.8 ± 30

Min–max

100.9–341.9

67.8–207

6.5–48.9

354.9–603.6

1342.1–1866.5

37.8–105.8

Vegetables

Mean ± SD

139.7 ± 32.8

162.8 ± 56.9

39.1 ± 17.4

44.2 ± 20

789.3 ± 381.7

31.6 ± 17.4

Min–max

103.4–185.6

99.6–272.7

5–106.9

16.5–84.6

451.6–1272.5

16.6–59.4

Meat

Mean ± SD

203.8 ± 100

315.7 ± 156.1

1.4 ± 0.8

33.4 ± 19

1340.5 ± 441.5

31.5 ± 19.1

Min–max

127.5–329.7

163.6–600.4

0.6–2.9

10–70.8

777.5–1977.9

15.8–77.7

Aquatic products

Mean ± SD

165.4 ± 27.3

207.4 ± 64.8

35.7 ± 11.1

19.3 ± 5.3

268 ± 75.1

880.4 ± 413

Min–max

145.5–207.7

137.3–283.8

22.6–47.7

8.9–37

204–384.8

358.1–1444.5

Eggs

Mean ± SD

144.8 ± 55.8

214.6 ± 99.8

0.4 ± 0.1

13.3 ± 11.6

688.6 ± 122.1

37.7 ± 12.5

Min–max

93.7–227.4

147.5–382.7

0.3–0.6

5.1–32.7

587.3–878.8

12.3–55.3