Contents of nitrate and nitrite in menus containing more than 350 g of vegetables per day
2010
Murata, M., Hiroshima Bunka Gakuen Two-Year College (Japan) | Sugiyama, S. | Ueda, A. | Ishinaga, M.
The contents of nitrate and nitrite in menus containing more than 350 g of vegetables per day were investigated. The amounts of vegetables in menu A developed by female students and menu B taken from a recipe book were 350+-2 g and 457+-77 g, respectively. The average content of the nitrate was 321.0+-139.3 mg (104.2-636.9 mg) in menu A, and 245.7+-90.7 mg (140.1-507.3 mg) in menu B. Sixteen and thirteen samples exceeded the ADI in menus A and B, respectively. This may be because menu A contained more raw vegetables than menu B (menu A; 120+-58 g, menu B; 72+-71 g). The contents of nitrite in menu A and B were 1.2+-0.3 mg (0.7-1.8 mg) and 2.8+-0.9 mg (1.3-4.6 mg), respectively, and 6 samples in menu B exceeded the ADI. Intake of 350 g of vegetables or more in a day may require careful consideration of selection, frequency of use and cooking method, especially for vegetables with high nitrate content. A questionnaire to female students showed that 80% or more of students recognized that vegetables containing high contents of nitrate, such as spinach and komatsuna, should be boiled before eating them.
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