Environmental surveillance of commonly-grown vegetables for investigating potential lead and chromium contamination intensification in Bangladesh

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Table 5 Statistics of the data on Pb

Vegetables	Total count of samples analyzed	Contamination found in samples			Samples with safe levels			Samples yielding ND			Median, µg/g dry weight basis	Upper Quartile, µg/g dry weight basis	Dry weight basis standard for Pb, µg/g
Vegetables	Total count of samples analyzed	Total count	% of total count of analyzed samples	Maximum level occurred	Total count	% of total count of analyzed samples	Minimum level detected, dry weight basis	Total count	% of total count of analyzed samples	% of total sample count with safe levels	Median, µg/g dry weight basis	Upper Quartile, µg/g dry weight basis	Dry weight basis standard for Pb, µg/g
White Potato	48	16	33.33	40.968 µg/g dry weight basis	32	66.67	ND	32	66.67	100	7.9015	17.208	0.47619
Green Cabbage	49	8	16.33	29.794 µg/g dry weight basis	41	83.67	0.002 µg/g	37	75.51	90.24	5.9505	12.6865	4.28571
Red Spinach	61	22	36.07	38.439 µg/g dry weight basis	39	63.93	0.049 µg/g	35	57.38	89.74	6.799	13.79	3.75
White Radish	63	18	28.57	36.265 µg/g dry weight basis	45	71.43	1.209 µg/g	44	69.84	97.78	9.377	17.604	2
Green Bean	64	20	31.25	48.43 µg/g dry weight basis	44	68.75	ND	44	68.75	100	5.963	23.425	0.95238
Overall	285	84	29.47	48.43 µg/g dry weight basis	201	70.53	0.002 µg/g	192	67.37	95.52	7.601	15.237