Table 2.
Distribution and levels of nitrite (mg kg−1) in the different types of vegetables in this research.
| Sample | Number of Samples | Mean ± SD (mg kg−1) | Median (mg kg−1) | Concentration Range (mg kg−1) | Concentration Range in Samples > LOQ (mg kg−1) |
|---|---|---|---|---|---|
| Lettuce | 21 | 27.7 ± 81.9 | 0.0 | <LOQ—378.1 | 21.1–378.1 |
| Swiss chard | 17 | 20.7 ± 43.0 | 0.0 | <LOQ—167.0 | 4.1–167.0 |
| Rucola | 10 | 61.9 ± 159.6 | 0.0 | <LOQ—537.9 | 2.7–537.9 |
| Mixed salad | 11 | 37.5 ± 86.5 | 11.3 | <LOQ—308.6 | 11.3–308.6 |
| Lamb’s lettuce | 7 | 5.1 ± 11.2 | 0.0 | <LOQ—32.5 | 3.3–32.5 |
| Spinach | 8 | 71.6 ± 115.0 | 0.0 | <LOQ—327.1 | 53.6–327.1 |
| Root vegetables | 15 | 0.0 | 0.0 | <LOQ | 0 |
| Cabbage | 7 | 0.0 | 0.0 | <LOQ | 0 |
| Total | 96 |
LOQ, limit of quantitation = 1 mg kg−1.