Standard for the Tolerance of Heavy Metals in 
Plant Origin 
Article 1 
This Standard is prescribed  in accordance with the pr ovisions of Article 10 of 
the Act Governing Food Sanitation. 
Article 2  
The classification of vegetables, fruits, herbs and spices, which are referred in 
the Standards for maximum tolerance of h eavy metals in plant origin are listed 
in the Appendix. 
Article 3 
Maximum tolerance of hea vy metals in edible plant origin shall meet the 
following Table:  (wet weight basis)  
 Cadmium Lead 
Leafy vegetables 0.2 ppm 0.3 ppm  
Brassica vegetables 0.05 ppm  0.3 ppm  
Root and tuber vegetables, Stalk and stem 
vegetables  
(not to include Bulb vegetables) 0.1 ppm  0.3 ppm  
Bulb vegetables 0.05 ppm  0.1 ppm  
Fruiting vegetables 0.05 ppm  0.1 ppm  
Pulses and Legume Vegetables 0.2ppm  0.2 ppm  
Berries and other small fruits 0.05 ppm  0.2 ppm  
Citrus fruits 0.05 ppm  0.1 ppm  
Pome fruits 0.05 ppm  0.1 ppm  
Stone fruits 0.05 ppm  0.1 ppm  
Melons 0.05 ppm  0.1 ppm  
Other assorted (sub)tropical fruits 0.05 ppm  0.1 ppm  
Herbs and Spices (fresh) 0.2 ppm  0.3 ppm  Heavy metal 
Food Category 
Article 4 
This Standard shall be im plemented from June 1, 2011.
 1Appendix 
Classification of Plant Origin  
Category Plant origin 
Leafy vegetables Chinese cabbage, Spinach, Mustard, Lettuce, Water spinach, 
Chinese spinach , Kale, Fennel, Green Pak Choi, Rape, Gynura, Taiwan velvet plant, Yan leaves , Ceylon spinach, Perilla, Garland 
chrysanthemum , Chinese chive, Garden beet, Bird's-nest fern, Vegetable fern etc. 
Brassica vegetables Cabbage, Cauliflower, Broccoli, Borecole , Brassica juncea etc.  
Root and tuber vegetables Stalk and stem vegetables  
(not to include Bulb 
vegetables) White radish, Carrot, Horserad ish, Cassava, Yam, Sweet potato, 
Jerusalem artichoke, Asparagus, Bamboo shoot, Celery, Artichoke, Water rice, Taro, Burdock, Potato, Jicama, Asparagus lettuce, Lotus root, Water chestnut, Elephant foot, Turnip etc. 
Bulb vegetables Spring onion, Leek, Garlic, Shallot, Onion etc. 
Fruiting vegetables Gourd, Bitter Gourd, Cucumber, Luffa, Squash, Gherkin, Chinese watermelon, Eggplant, Sweet pepper, Green pepper, Tomato, Okra, Sweet Corn, Chayote, Bottle  gourd, Oriental pickling melon 
etc. 
Pulses and Legume Vegetables Pea, Mung bean, Soybean, Black gram, Broad bean, Green bean, Lentil, Kidney bean, Adzuki bean, Peanut, Bean sprout, White dutch runner bean, Alfalfa sprout, Lima bean, Green soybean etc. 
Berries and other small fruits Blueberry, Bilberry, Blackberry, Currant, Grape, Mulberry, 
Rasberry, Strawberry, Cranberry, Hawthorn etc. 
Citrus fruits Lemon, Lime, Tangerine, Orange, Pomelo, Grapefruit, Kumquat, Extraction etc. 
Pome fruits Apple, Loquat, Matrimony vine, Asian pear, Pear etc. 
Stone fruits Cherry, Plum, Apricot, Nectarine, Peach etc. 
Melons Watermelon, Cantaloupe, Honeydew etc. 
Other assorted 
(sub)tropical fruits Banana, Pineapple, Carambola,  Litchi, Durian, Jackfruit, 
Rambutan, Persimmon, Longan, Papa ya, Kiwifruit, Pomegranate, 
Passion fruit, Guava, Fig, Mangosteen, Mango, Sugarcane, Jujube, 
Dragon fruit, Coconut, Avocado etc. 
Herbs and Spices 
(fresh) Basil, Bay Leaves, Catnip, Celery leaf, Sage, Dill, Foeniculi 
Fructus, Anisi Stellati Fructus, Lavender, Marigold, Mint, Rosemary, Thyme, Wormwood, Nugmeg, Cardamon, Caryophylli flos, Coriander, Cinnamon, Ginge r, Juniper berry, Peppercorn, 
Tamarind, Turmeric, Pepper, Oregano, vanilla, Cilentro, Parsley, Lemon Grass, Saffron, Paprika etc. 
 
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