Nitrate in Vegetables

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概要

• 論文の詳細を見る

• 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.

• 中国学園大学の論文

著者

• Ko Sanae

  Department of Human Nutrition, Faculty of Contemporary Life Science, Chugokugakuen University

• Ko Sanae

  Department Of Human Nutrition Faculty Of Contemporary Life Science Chugokugakuen University

• SHIMADA Yoshihiro

  Department of Pediatrics, Kinki University School of Medicine

• Shimada Yoshihiro

  Department Of Human Nutrition Faculty Of Contemporary Life Science Chugokugakuen University

• Shimada Yoshihiro

  Department Of Biology Fscutry Of Science Ochanomizu University

• Shimada Yoshihiro

  Department Of Anesthesiology Nagoya University School Of Medicine

• 高 早苗

  Department of Human Nutrition, Faculty of Contemporary Life Science, Chugokugakuen University

• 嶋田 義弘

  Department of Human Nutrition, Faculty of Contemporary Life Science, Chugokugakuen University

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