Nitrate in Vegetables

Abstract

The nitrate contents of various vegetables were analyzed by ion chromatography. It was shown that tahtsai, spinach, chingentsai and pakchoi contained more than 300mg of nitrate per 100g of edible portion. There was a significant difference in the nitrate content of leaf, stem and edible portion of chingentsai between summer and winter, and there was a significant difference in the nitrate content of leaf, stem of tahtsai between summer and winter. There was a significant difference in the nitrate content of chingentsai between hydroponics and soil culture. The procedures of boiling and soaking tended to lower nitrate content.