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Nitrate and nitrite contents in vegetables.

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Relation http://ir.cftri.com/4700/
jfst-183-88
 
Title Nitrate and nitrite contents in vegetables.
 
Creator Teotia, M. S.
Berry, S. K.
Kulkarni, S. G.
Sukhvir, Kour
 
Subject 23 Vegetables
17 Toxicology
 
Description Nitrate and nitrite contents of 23 fresh vegetables, obtained from retail markets, are reported. Ranges of nitrate values (fresh wt. basis) were 310-3086 p.p.m. for 6 leafy vegetables, 65-2920 p.p.m. for 10 roots/tubers/bulbs, and 70-512 p.p.m. for 7 other vegetables. Some samples of mustard Raya (Brassica campestris) green leaves contained up to 3750 p.p.m. nitrate. The nitrite contents in the 3 groups of vegetables were generally low, with ranges of 2.5-4.7, 0.7-5.1 and 2.1-3.7 p.p.m., resp. The highest content, 5.8 p.p.m., occurred in some samples of mustard Raya green leaves and black carrots.
 
Date 1988
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4700/1/JFST_25_5_1988_272-275.pdf
Teotia, M. S. and Berry, S. K. and Kulkarni, S. G. and Sukhvir, Kour (1988) Nitrate and nitrite contents in vegetables. Journal of Food Science and Technology , 25 (5). pp. 272-275.