title: Effect of cooking on the nitrate levels in vegetables.
abstract: The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended.
authors: Department of Science, Farnborough College of Technology, Hampshire.
authors: J R
authors: JR
authors: Fletcher
authors: S J
authors: SJ
authors: Law
authors: A H
authors: AH
authors: Walters
mesh_terms: D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D009566:Nitrates / Q000032:analysis*; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*; D014867:Water / Q000032:analysis
chemical_list: D009566:Nitrates; D014867:Water