Copper, zinc, iron and manganese contents were determined in edible parts of some fresh vegetables sold on markets in Poznañ. The copper and zinc contents in vegetables obtained in the present study were compared to the ones reported from an analogous study carried out in the Department of Horticultural Plant Fertilization in Poznañ fifteen years ago. Samples of vegetables were collected from six points distributed in the area of Poznañ from March to July at monthly intervals. For the study,

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... etables were divided into three groups according to edible parts: leaves (lettuce, cabbage, parsley, leek), roots (carrot, celeriac, parsley) and fruits (tomato, cucumber). The concentration of copper, zinc, iron and manganese was determined by the atomic flame absorption method using an AAS 3 Zeiss apparatus. The highest content of copper was found in roots of celeriac, while the smallest content was shown in cabbage leaves. The highest mean content of zinc was found in lettuce leaves and the lowest one in tomato fruit. The mean content of copper in all the vegetable species was lower in 2005 than in 1993. In 1993 more zinc was found in vegetables whose edible parts were fruits compared to the results of 2005. The vegetables whose leaves and roots are eaten were characterized by a higher zinc content in 2005. The highest content of iron was found in leaves of leek, while the lowest amounts were determined in tomato and cucumber fruits. The highest mean content of manganese was found in leaves of lettuce, while the smallest amount was in carrot roots. The iron content in the vegetables whose leaves and fruits are edible parts was lower in 2005 than in 1993, while the root vegetables were characterized by more iron in 2005. Higher content of manganese in all the vegetable species examined was found in 1993 than in 2005. ZAWARTOOEAE MIEDZI, CYNKU, ¯ELAZA I MANGANU W CZÊOECIACH JADALNYCH WARZYW SPRZEDAWANYCH NA RYNKACH MIASTA POZNANIA Abstrakt W czêoeciach jadalnych warzyw sprzedawanych na terenie miasta Poznania oznaczono zawartooeae miedzi, cynku, ¿elaza, manganu oraz porównano te zawartooeci z zawartooeciami w warzywach, które uzyskano w analogicznych badaniach przeprowadzonych w Katedrze Nawo¿enia Rooelin Ogrodniczych w Poznaniu 15 lat temu. Próby warzyw pobierano w okresie od marca do lipca, w odstêpach miesiêcznych, z 6 punktów rozmieszczonych na terenie miasta Poznania. Do badañ wybrano warzywa, których czêoeci¹ jadaln¹ s¹ lioecie (sa³ata, kapusta, pietruszka, por); korzenie (marchew, seler, pietruszka) i owoce (pomidor, ogórek). Stê¿enie miedzi, cynku, ¿elaza i manganu okreoelono metod¹ p³omieniowej absorpcji atomowej z u¿yciem aparatu Zeiss AAS 3. Najwiêksz¹ zawartooeae miedzi stwierdzono w korzeniach selera, natomiast najmniejsz¹ w lioeciach kapusty. Najwiêksz¹ oeredni¹ zawartooeae cynku stwierdzono w lioeciach sa³aty, natomiast najmniejsz¹ w owocach pomidora. OErednia zawartooeae miedzi w badanych gatunkach warzyw by³a ni¿sza w 2005 r. w porównaniu z za-wartooeci¹ w 1993 r. Wiêksz¹ zawartooeae cynku w 1993 r. stwierdzono w warzywach, których czêoeci¹ jadaln¹ s¹ owoce, w stosunku do warzyw badanych w 2005 r. Warzywa, których czêoeci¹ jadaln¹ s¹ lioecie i korzenie, zawiera³y wiêcej cynku w 2005 r. Najwiêksz¹ zawartooeae ¿elaza stwierdzono w lioeciach pora, natomiast najmniejsz¹ w owocach pomidora i ogórka. Najwiêksz¹ oeredni¹ zawartooeae manganu stwierdzono w lioeciach sa³aty, natomiast najmniejsz¹ w korzeniach marchwi. Zawartooeae ¿elaza w warzywach, których czêoeci¹ jadal-n¹ s¹ lioecie i owoce, by³a ni¿sza w 2005 r. w porównaniu z zawartooeci¹ w 1993 r., natomiast warzywa korzeniowe zawiera³y wiêcej Fe w 2005 r. Wiêksz¹ zawartooeae manganu w badanych gatunkach warzyw stwierdzono w 1993 r. w porównaniu z zawartooeci¹ tego pierwiastka w 2005 r. S³owa kluczowe: miedŸ, cynk, ¿elazo, mangan, metale ciê¿kie, warzywa.