The arsenic content of forty-one common Malaysian vegetables was analysed by hydride generation-inductively coupled plasma emission spectrometry. None of the samples showed level greater than 2.00 u g g to the power of 2. The highest was found in bean sprouts (Phaseolus radiatus) (2.00 u g g to the power of 2) and the lowest in sengkuang (Pachyrrhizus erosus) (0.20 u g g to the power of 2). Boiling caused a loss of 17 to 60 percent arsenic in the plants.
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