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Nitrate and nitrite content in some important South Indian vegetables.

Kulkarni, S. G. and Chauhan, A. S. and Ramana, K. V. R. (2003) Nitrate and nitrite content in some important South Indian vegetables. Journal of Food Science and Technology, 40 (5). 518-520 ; 26 ref..

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Nitrite and nitrate contents of 24 fresh vegetables and herbs available from retail markets in southern India were investigated. Samples tested included 9 leafy, 7 root/tuber and 8 other types of vegetable. Nitrate contents of leafy vegetables ranged from 528 ppm in mint to 3124 ppm in shepu (Peucedanum graveolens). In root/tuber vegetables, nitrate contents were lowest in carrot (138 ppm) and highest in beetroot (2915 ppm). Of the other vegetables tested, nitrate levels were in the range 68-1659 ppm, with min. and max. values being observed for pumpkin and knol-khol (Brassica oleraceae), respectively. Nitrites were either not detected or were present at much lower concn. than those of nitrates, with highest amounts being found in some samples of shepu (2.43 ppm).

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 01 Medical sciences > 17 Toxicology
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 06:25
Last Modified: 03 Sep 2018 09:34
URI: http://ir.cftri.com/id/eprint/7552

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