Variation of Nitrate Content on Distributed Vegetables in Korea
2005
Lee, J.Y. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Park, Y.H. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea) | Jang, B.C. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea) | Kim, S.C. (Rural Development Administration, Suwon, Republic of Korea) | Kim, P.J. (Gyeongsang National University, Jinju, Republic of Korea) | Ryu, S.N. (Korea National Open University, Seoul, Republic of Korea)
Nitrate contents of lettuce and chinese cabbage which are consumed mostly in vegetables in Korea were 403~6,935 (mean 3,088), 31~5,391 (mean 2,412), and 310~6,374 (mean 3,017) mg/kg, respectively. Nitrate contents of root vegetables and fruit vegetables were lower than those of leaf vegetables. There was no different of nitrate content in vegetables by area, but the nitrate contents of summer vegetables were higher than those of winter vegetables. Nitrate contents of Danmugi, Kimchi, and Young radish Kimchi were 346, 1,471, and 3,240 mg/kg, respectively.
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