Effect of Cooking on the Nitrate Levels in Vegetables
- 1 April 1987
- journal article
- Published by SAGE Publications in Nutrition and Health
- Vol. 5 (1-2) , 61-63
- https://doi.org/10.1177/026010608700500209
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.Keywords
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