Most of greens were laced with copper sulphate and chemical dye which are lethal if consumed on a regular basis. High levels of chemical are used in vegetables sold in markets.
"The vegetables are dipped in coloured dyes, which is a violation of the Prevention of Food Adulteration Act. The vendors who usually sell such vegetables collect the vermin-infected ones, which are unfit for consumption, and colour them with artificial colouring."
If adulteration is detected in the sample after testing, a case filed attracts a penalty which could attract a jail term of up to six months, along with a fine of up to Rs 5 lakh.
Most green vegetables like peas, gourds and cucumbers are dipped in chemicals such as copper sulphate which is crystalline blue in colour but gives the vegetables a fresh green look.
The poisonous chemical is largely used in the book-binding industry, and when consumed by humans, could lead to multiple health problems and can even cause death.
A recent study conducted by National Institute of Nutrition showed how vegetables sold in five prominent markets of Erragadda, Kukatpally, Mehdipatnam, Falaknuma and LB Nagar, contained pesticides and other such chemicals.
The scientists from the Food and Drug Toxicology Research Centre (FDTRC) are of the opinion that vegetables laced with copper sulphate can lead to severe gastrointestinal infections, the first symptom being vomiting.
To make matters worse, green chillies is often coloured with a dye called 'malachite green' . "It is commonly used as a dying agent for paper, leather and silk. But now it's being used in food."
Similarly for vegetables which are predominantly red in colour, coloured dyes are injected to make them look fresh.
"Many farmers use polluted water for irrigation purpose, which ultimately brings down the colour of the vegetables. And that is why they are forced to use such artificial colours to make their 'wares' look better. The chemicals that they use are beyond the permissible limit."