HEAVY metals accumulation in vegetables consider a world problem that may affect food safety and human health. In the present study fifteen vegetable species consisting of five leafy; Arugula (Eruca sativa), Cabbage (Brassica oleracea), Corchorus (Corchorus capsularis), Dill (Anethum graveolens) and Parsley (Petroselinum sativum); five fruits (Cucumber (Cucumis sativus), Eggplant (Solanum melongena), Green pepper (Capsicum annuum), Tomato (Solanum lycopersicum) and Zucchini (Cucurbita pepo); in addition to five tubers; Garlic (Allium sativum), Onion (Allium cepa), Radish (Raphanus sativus), Potato (Solanum tuberosum) and Yam (Ipomoea batatas) purchased from a local markets in Rafha Governorate at the Northern Border region in Kingdom of Saudi Arabia were tested for levels of cadmium (Cd), lead (Pb), arsenic (As), iron (Fe), copper (Cu) and zinc (Zn) metals using atomic absorption spectrometry. The results obtained showed that levels of Cd, Pb, As, Fe, Cu and Zn ranged from 0.13±0.073 to 1.63±0.96; 0.33±0.18 to 5.38±2.67; 0.020±0.001 to 0.052±0.033; 0.41±0.09 to 10.81±7.29; 0.49±0.13 to 4.37±0.89 and 2.05±0.80 to 94.20±73.28μg/g, respectively, for all vegetable samples. The highest average concentrations of Cd, Pb, As, Fe, Cu and Zn were recorded in leafy species as 0.46±0.19 to 1.63 ± 0.96; 0.00 to 5.38 ± 2.67; 0.00 to 0.049±0.031; 2.95±1.47 to 10.81±1.29; 1.42±0.73 to 4.37±0.89; 4.63±1.37 to 21.99±18.60μg/g, respectively. The highest mean levels 94.20±73.28 and 10.81±7.29μg/g were recorded for Zn and Fe in potato and corchorus, respectively; while the lowest mean levels 0.13±0.073 and 0.33±0.18μg/g were for Cd and Pb in garlic and radish respectively. The element concentrations of these vegetables were within safety baseline levels for human consumption.