The significant component of fluoride is water in fluoride-affected areas, although some foods can contribute too much to the total intake. Plants take fluoride from irrigation water, and some are affected by its inorganic components in water and soil. The current study was conducted to estimate fluoride accumulation in vegetable and cereal crops grown in a potential fluoride-rich area in Sanganer Tehsil in the Jaipur district of Rajasthan, India. A current study was conducted to estimate fluoride accumulation in vegetables, and a grain crop is grown in the potential fluoride area of Sanganer Jaipur, India. Formerly believed to be food does not have a great source of fluoride, but it is now well documented that some types of food may be high in fluoride material. In the current investigation, food items were collected and analyzed from fluoride-prone areas of Sanganer Tehsil of Jaipur District, Rajasthan. Variable F accumulation occurs in a crop (mustard) and vegetables and crops (wheat, spinach, potatoes, tomatoes, eggplants). It has been found that the fluoride content of leafy vegetables [transfer factor (TF)> 1] is higher than that of seed crops along with fruits and tuber vegetables. Fluoride content found in cereal crops be more than vegetables. The maximum concentration of fluoride in Brinjal was 13.6 mg /kg, and wheat 24.45mg/kg. The concentration in water samples was found to be 6.4 ppm.