In this research, the characteristics of Hg accumulation in vegetable and the contribution of atmosphere and soil to vegetable Hg were studied by field observation and pot experiments. 11 kinds of vegetable were experimented in field. The results indicated that the Hg contents in roots and leaves of vegetables were higher than that in stems and fruits. In the natural condition, more than 60% of the assimilated Hg was distributed in the up-ground edible parts. The results of pot experiments showed that the Hg content of the edible parts of carrot and lettuce exceeded the Food Health Standard Value (FASV), when the atmospheric Hg content reached 57.6 +/- 14.7 ng.m-3. This result indicted that the contribution of atmosphere and soil to vegetable Hg were 70.4-90.7% and 9.3-29.6% respectively. So, the vegetable Hg was affected mainly by atmosphere Hg.