Are peas high in heavy metals?

December 26, 2025 •

4 min read

While some canned vegetables have shown concerning levels, studies on green peas indicate a relatively low concentration of heavy metals when grown in uncontaminated soil. Nevertheless, the question of whether are peas high in heavy metals warrants a deeper look into the factors influencing their safety.

Quick Summary

The concentration of heavy metals in peas is influenced by soil contamination, agricultural practices, and environmental factors. While often low, certain conditions can lead to accumulation of metals like lead and cadmium, posing health risks, especially from prolonged exposure. Responsible sourcing and dietary variation are key strategies to minimize exposure.

Key Points

Source Matters: Pea heavy metal content is highly dependent on whether they are grown in contaminated soil or with polluted water.
Accumulation is Root-Focused: Peas naturally accumulate heavy metals primarily in their roots, with lower concentrations typically transferred to the edible seeds.
Low Risk in Standard Conditions: When grown in uncontaminated soil, commercial peas often have low heavy metal levels that fall within safe limits.
Sourcing is Key: To minimize risks, purchase peas from reputable suppliers who ensure their growing environments are free from high levels of industrial pollution.
Vary Your Diet: Eating a wide variety of foods is a fundamental strategy for preventing excessive exposure to any single food contaminant.
Vulnerable Populations: Infants and young children are at a higher risk from heavy metal exposure, emphasizing the importance of careful sourcing for baby food.

The Factors That Influence Heavy Metal Levels in Peas

Heavy metals are naturally occurring elements present in the Earth's crust, but human activities have significantly increased their concentration in certain environments. The primary way peas can become contaminated is through their growing medium, mainly soil and water. The amount of heavy metal accumulation can vary dramatically based on several factors:

Contamination Sources in Agricultural Environments

Contaminated Soil: Farmland near industrial areas, mining sites, or major roadways can have higher levels of heavy metals deposited by atmospheric pollution or contaminated irrigation water. Agricultural inputs like fertilizers and pesticides can also be a source.
Irrigation Water: Crops irrigated with wastewater can be a major source of heavy metal contamination, a problem particularly noted in some regions of Asia where untreated sewage is used for irrigation. Research in Pakistan, for example, found heavy metal levels in vegetables that exceeded WHO limits due to wastewater irrigation.
Soil Chemistry: Soil properties, such as pH and organic matter content, affect the bioavailability of heavy metals. For instance, more acidic soil can increase the mobility and uptake of certain metals like cadmium.

Plant Characteristics and Growth Factors

Cultivar Differences: Different varieties of peas can show varying tendencies to accumulate heavy metals. Some cultivars may naturally absorb more of certain metals than others.
Plant Maturity: A study on pea plants showed that the uptake and concentration of heavy metals change with the plant's growth stage. Concentrations of metals were sometimes higher in earlier growth phases.
Processing: The way peas are processed can also influence metal content. For instance, canned peas may contain trace amounts leached from the canning materials, though research indicates this level is often low.

How Peas Absorb and Store Heavy Metals

Peas, like other plants, absorb minerals and water from the soil through their root systems. This process is how heavy metals, if present in the soil, enter the plant. The movement and storage of these metals depend on the specific element and the plant's internal mechanisms.

Peas often accumulate heavy metals in a tiered manner:

Roots: The roots are the first point of contact and tend to hold the highest concentration of heavy metals. They act as a barrier, preventing much of the metal from moving to the rest of the plant.
Shoots and Leaves: A portion of the heavy metals is translocated from the roots to the shoots and leaves.
Seeds: In most cases, the edible seeds accumulate the lowest concentration of heavy metals. However, in heavily contaminated soil, the amount transferred to the seeds can still be high enough to exceed safety limits. A study on pea plants grown in contaminated soil showed elevated levels of lead and cadmium in the seeds, disqualifying them for human consumption.

Comparison of Heavy Metal Accumulation: Peas vs. Other Produce


Food Item	Potential for High Contamination (Context Dependent)	Primary Heavy Metals of Concern	Key Influencing Factors
Peas	Yes, if grown in heavily contaminated soil. However, levels are often low in commercial products.	Zinc, Lead, Cadmium	Soil quality, agricultural runoff, specific cultivar
Leafy Greens (Spinach, Lettuce)	Higher risk due to larger surface area for atmospheric deposition and absorption via leaves.	Lead, Cadmium, Chromium	Industrial pollution proximity, irrigation water quality
Rice	Higher risk, especially if grown in flooded, contaminated paddies.	Cadmium, Arsenic	Flooding irrigation practices, soil contamination
Root Vegetables (Carrots, Radishes)	Higher risk due to direct contact with soil where heavy metals are abundant.	Lead, Cadmium, Chromium	Soil contamination, depth of root growth

Health Risks of Heavy Metal Consumption from Vegetables

Long-term exposure to low levels of heavy metals through diet can lead to health problems, with infants and children being particularly vulnerable due to their smaller size and developing bodies. Chronic exposure is more of a concern than acute toxicity from a single meal. The health effects vary depending on the metal, but can include:

Neurological Damage: Lead exposure can cause developmental delays, learning disabilities, and behavioral issues in children.
Kidney and Liver Damage: Cadmium and other metals can accumulate in the kidneys and liver, leading to long-term organ dysfunction.
Cancer Risk: Some heavy metals, such as cadmium and lead, are classified as carcinogens, increasing the risk of various cancers with long-term exposure.

How Consumers Can Minimize Heavy Metal Exposure from Peas

While the risk from commercially available peas is generally low, taking a proactive approach can further reduce your exposure to heavy metals from all food sources. The key is to make informed choices and consume a varied diet.

Here are some steps you can take:

Vary Your Diet: The FDA recommends eating a wide variety of foods, as this prevents excessive intake of potential contaminants from a single source.
Choose Reputable Brands: Buy from trusted brands with transparent sourcing practices. Organic certifications can be an indicator of better soil management, but contamination is not exclusive to non-organic farming.
Prioritize Fresh over Canned: Fresh or frozen vegetables generally have fewer heavy metal concerns than some canned products, where leaching from containers can be a minor factor.
Wash Produce Thoroughly: Washing can help remove soil residues or surface contaminants that may be present.
Look for Information: Support brands that provide heavy metal test results for their products. Many companies offer transparent data on their websites or through third-party testing.

In conclusion, while research indicates that peas can absorb heavy metals from their environment, commercial products are generally safe, and risk levels are highly dependent on growth conditions. A diverse diet from trusted sources remains the best strategy for minimizing heavy metal exposure. For more information on food safety standards, you can refer to the FDA's Closer to Zero initiative.

Closer to Zero - FDA

Frequently Asked Questions

Heavy metals most commonly studied in peas include zinc, copper, cadmium, and lead. While zinc and copper are essential minerals, excessive levels can be harmful, and lead and cadmium are always a concern.

Yes, organic peas can still contain heavy metals, as these substances exist naturally in soil. While organic farming practices avoid synthetic pesticides, they do not guarantee zero heavy metal presence, though certified organic operations often use better soil management practices.

Studies on canned peas have generally found low concentrations of heavy metals, but some research suggests potential for leaching from containers. Choosing fresh or frozen peas can be a way to avoid this minor additional risk.

The primary route for heavy metal contamination is the absorption of these elements from the soil through the plant's root system. Contamination of the soil can be due to industrial pollution, contaminated irrigation water, or certain agricultural inputs.

Peas grown in soil with low pH and high contamination levels are more likely to accumulate heavy metals. The proximity of industrial pollution and the use of polluted wastewater for irrigation are also significant factors.

For individual consumers, testing is not practical. However, food manufacturers can use specialized laboratory tests like ICP-MS and AAS to accurately measure heavy metal levels in their products. Buying from brands that transparently test their products is the best approach for consumers.

Prolonged low-level exposure to heavy metals can lead to a range of health issues, including neurological problems, kidney and liver damage, and an increased risk of certain cancers. Children and infants are particularly susceptible.

Cooking methods do not typically reduce the heavy metal content in vegetables. These metals are absorbed into the plant's tissue during growth and are not easily removed by heat.