This experiment was carried out to determine the effect of cooking methods of boiling and frying on the removal of mercury from vegetables. Garand chrysanthemums and the leaves of young radishes contained 0.23 and 0.15 ppm of mercury, respectively. When they were boiled, the content of the mercury decreases to 78 percent in garland chrysanthemums and 73 per cent in radish leaves. When they were fried, the content of the mercury decreases to 69 percent in garland chrysanthemums and 60 percent in radish leaves. After the vegetables were exposed to 0.11 ppm of mercury dichloride for 2 hours, the raw garland chrysanthemums and the raw young radish leaves were contaminated with 6.65, 6.10 ppm of mercury, respectively. When the vegetables were boiled after this contamination, the mercury was dissolved and. melted out about 10.0%, however, when the vegetables were fried the mercury was dissolved and melted out about $12{sim}24%$. When the vegetables were exposed to 1.0 ppm of mercury dichloride, the raw garland chrysanthemums was contaminated with 10.79 ppm of mercury and the radish leaves 10.83 ppm of mercury. The mercury was dissolved and melted out about 10-20% and 10-30% when the vegetables were boiled and fried, respectively. From these results, it can be suggested that frying is more effective cooking method than boiling for the elimination of mercury from its contaminated foods.