Studies of the nitrate content in vegetables and processed foods

DOI Web Site 1 Citations 16 References

Bibliographic Information

Other Title
  • 野菜及び野菜加工食品に含まれる硝酸塩について
  • ヤサイ オヨビ ヤサイ カコウ ショクヒン ニ フクマレル ショウサンエン ニ ツイテ

Search this article

Description

Nitrate levels in domestic vegetables from local markets were determined by high performance liquid chromatography. The nitrate level of spinach harvested in the summer is significantly higher than that harvested in the winter. On the contrary, the nitrate levels of lettuce, sunny lettuce, and daikon radish harvested in the summer are significantly lower than those harvested in the winter. We then estimated the nitrate level contained in 59 commercial processed foods. The nitrate levels of these products are as follows: Juice (n=15), 5.9〜652.5 μg/mL; soup (n=13), 12.1〜437.9 μg/mL; paste (n=3), 46.1〜888.8 μg/mL; tablet (n=13), 4.0〜1373.5 μg/g; powder (n=6), 37.1〜309.7 μg/g; confectionery (n=5), 3.1〜72.6 μg/g; flaked seasoning (n=2), 699.2〜1147.4 μg/g; pasta (n=2), 36.9〜45.6 μg/g. An excessive intake of these foods causes an excess in the acceptable daily intake of nitrate recommended by the Joint FAO/WHO Expert Committee on Food Additives. We believe that this important information about nitrate intake is needed for preventing such health hazards.

Journal

Citations (1)*help

See more

References(16)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top