Fluorine content of vegetables and fruits.

Twenty-six species of vegetables grown in Szeged, in its environment and at Szabadkigyós were examined for their F content. The mean F content of the most important staple products is 0.30 mg/kg raw weight or less. When vegetables of the same kind were examined, the results were mostly different. The highest mean F content was obtained for spinach (0.55 mg); potato yielded less (0.15 mg), and the lowest was obtained for cucumber (0.06 mg). The mean F content of the 13 fruit species was 0.10 mg/kg. The highest F content was obtained for pears (0.23 mg). Only traces of fluorine were observed in sweet cherry, cherry and water melon.