Green Synthesis, Characterization of Zinc Oxide Nanoparticles, and Examination of Properties for Dye-Sensitive Solar Cells Using Various Vegetable Extracts

Table 2

Energy bandgap of the prepared ZnO NPs extracted from onion, cabbage, carrot, and tomato.

Extracted sample	Maximum wavelength	Energy bandgap
Onion	375 nm	3.31 eV
Cabbage	310 nm	4.01 eV
Carrot	338 nm	3.68 eV
Tomato	343 nm	3.62 eV