Survey of nitrate concentrations in domestic vegetables on the market
2005
Yorifuji, T.(Center for Food Quality, Labeling and Consumer Services, Saitama (Japan)) | Niihata, M. | Yamamura, K. | Otsu, T. | Iguchi, J. | Hiramatsu, K. | Suzuki, C. | Ikemoto, T. | Miyatake, M. | Sato, K. | Nishiyama, T. | Suzuki, T.
Nitrate levels were determined by ion chromatography for 1094 samples of market vegetables. The nitrate levels (mean+-standard deviation) of the vegetables are as follows : cabbage (n=189), 679+-453 ppm ; Chinese cabbage (n= 186), 1320+-669 ppm ; head lettuce (n=174), 1060+-480 ppm ; komatsuna (n=197), 4060+-1720 ppm ; spinach (n=208), 3070+-1360 ppm ; qing gin cai (n=20), 2750+-932 ppm ; nozawana (n=20), 2840+-580 ppm ; turnip (n=20), root 1630+-772 ppm, leaves 3540+-1700 ppm ; garland chrysanthemum (n=20), 2940+-1110 ppm : leek (n=20), 1780+-567 ppm ; takana (n=20), 3680+-1220 ppm ; and ta cai (n=20), 3340+-1310 ppm.
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