Cadmium is a non-essential and carcinogenic heavy metal with high mobility, following plant uptake, different chemical forms of cadmium in the plants play important roles in the bioaccessibility. In this study, three species of leafy vegetables and five cultivars per species were planted in a slightly cadmium-contaminated soil. The chemical forms of cadmium in the edible parts of raw and blanched tissues were analysed to assess cooking’s effect on the bioaccessibility of cadmium. Experimental result shows that cadmium in the raw tissues were major in the inorganic and water-soluble chemical forms with high mobility and high bioaccessibility. After blanching using 90 ^oC hot water, the primary chemical forms changed to undissolved phosphate, oxalate, and residual forms. The bioaccessibility of cadmium in the blanched tissues was decreased compared with raw tissues.