**5. Conclusions**

Experimental results evidenced that the application of BC was able to increase the soil pH and decrease the accumulation of Cd in the roots and shoots of leafy vegetables used in this study. The BCF also decreased under BC treatment compared with control. However, BC's effect on the upward transfer of Cd from root to shoot was dependent on crop species. Because some of the accumulated Cd in the vegetables will leach out of tissues during cooking, using total concentration of Cd in the vegetables cannot actually reflect the real dose of Cd absorbed by the human body. Based on the HQv calculation using the chemical form and bioaccessible fraction of Cd in the edible parts of blanched leafy vegetables, all of the vegetables grown in the study soil had low risk through oral intake, especially under BC treatment.

**Author Contributions:** Conceptualization and methodology, H.-Y.L.; sample analysis, K.-S.C. and C.-Y.P.; writing—original draft preparation, K.-S.C. and C.-Y.P.; writing—review and editing, H.-Y.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by the Ministry of Science and Technology of the R.O.C. (Grant number MOST 108-2313-B-005-026) and by the Ministry of Education, Taiwan, R.O.C., under the Higher Education Sprout Project.

**Acknowledgments:** We would like to thank the students of the Soil Survey and Remediation Laboratory, Department of Soil and Environmental Sciences, National Chung Hsing University, for their assistance during the pot experiment and analysis.

**Conflicts of Interest:** The authors declare no conflicts of interest.
