Affiliation:
1. Department of Science Farnborough College of Technology Farnborough, Hampshire, GU14 6SB
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.
Subject
Nutrition and Dietetics,General Medicine,Medicine (miscellaneous)
Cited by
5 articles.
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