Table 2.
Nitrate and nitrite contents of edible components of vegetables.
| Vegetable Types and Varieties | Nitrite | Nitrate |
|---|---|---|
| mg/100 g fresh weight | mg/100 g fresh weight | |
| Root vegetables | ||
| Carrot | 0.002–0.023 | 92–195 |
| Mustard leaf | 0.012–0.064 | 70–95 |
| Green vegetables | ||
| Lettuce | 0.008–0.215 | 12.3–267.8 |
| Spinach | 0–0.073 | 23.9–387.2 |
| Cabbage | ||
| Chinese cabbage | 0–0.065 | 42.9–161.0 |
| Bok choy | 0.009–0.242 | 102.3–309.8 |
| Cabbage | 0–0.041 | 25.9–125.0 |
| Cole | 0.364–0.535 | 76.6–136.5 |
| Melon | ||
| Wax gourd | 0.001–0.006 | 35.8–68.0 |
| Cucumber | 0–0.011 | 1.2–14.3 |
| Nightshade | ||
| Eggplant | 0.007–0.049 | 25.0–42.4 |
Reprinted from [33] with permission from Elsevier.