Effect of cooking on the nitrate levels in vegetables.
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.
Fletcher
J R
JR
Department of Science, Farnborough College of Technology, Hampshire.
Law
S J
SJ
Walters
A H
AH
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
D009566:Nitrates; D014867:Water