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Nitrate and nitrite contents in vegetables.

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.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: NITRATES-; vegetables, nitrates in; NITRITES-; vegetables, nitrites in; VEGETABLES-; nitrates in vegetables; nitrites in vegetables
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 01 Medical sciences > 17 Toxicology
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2011 10:02
Last Modified: 23 Feb 2011 10:02
URI: http://ir.cftri.com/id/eprint/4700

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