Abstract
Nitrate concentration of some domestic vegetables at Helsinki district market was studied during the summer and autumn months of the year 1984.The species were cabbage (Brassica oleracea var capitata), Chinese cabbage (Brassica pekinensis), kohlrabi (Brassica oleracea var gongylodes), turnip (Brassica rapa), carrot (Daucus Carola subsp. sativas) and crisphead and butter head lettuce (Lactuca saliva var. capitata). The 395 samples were analysed with an ion specific electrode. There was a wide range of nitrate concentrations within each species. The mean concentrations mg nitrates/kg of fresh weight were the following: butter head lettuce 1835, Chinese cabbage 1057, kohlrabi 1008, crisphead lettuce 964, turnip 908, cabbage 607 and carrot 264. The nitrate concentration of butter head lettuce in the autumn was more than twice as high as that in the summer, and vice versa as to cabbage samples. The nitrate concentration of carrot samples in the summer was about 40 % higher than in the autumn.
Highlights
Nitrate and nitrite in human food might have some negative influences on health
The range of the nitrate concentrations of each vegetable species is presented in table 1
The widest range in concentrations was found in crisphead lettuce and cabbage, and the smallest in kohlrabi and Chinese cabbage
Summary
Nitrate and nitrite in human food might have some negative influences on health. According to Codex Alimentarius-commission the acceptable daily intake or ADI-value for potassium and sodium nitrate is o—s0—5 mg andThis investigation was committed at Helsinki University, Department for Horticulture, on the initial of National Board of Trade and Consumer Interest, its Department of Consumer Affairs. Nitrate and nitrite in human food might have some negative influences on health. According to Codex Alimentarius-commission the acceptable daily intake or ADI-value for potassium and sodium nitrate is o—s0—5 mg and. This investigation was committed at Helsinki University, Department for Horticulture, on the initial of National Board of Trade and Consumer Interest, its Department of Consumer Affairs. Vegetable samples were provided by this board, the study was planned and lead at Helsinki University by Seija Ahonen, and the samples analysed and data calculated by Iris Kuokkanen. That of corresponding nitrites 0—0,2 mg per kilogram of body weight. The major part of nitrates in human nutrition is of vegetable origin. There are several factors affecting the NOj-concentration of vegetables: species, cultivar, part of the plant, source of the nutrient nitrogen, other nutrients, time of harvest and several environmental factors as light, temperature and humidity
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