Table 1.

Vegetables grouping according to the nitrate concentration [11].

Nitrate content (mg/100 g of fresh food)	Vegetables
Very low, <20 mg	Asparagus, garlic, onion, green bean, pepper, potato, sweet potato, tomato, and watermelon
Low, 20–<50 mg	Broccoli, carrot, cauliflower, and chicory
Regular, 50–<100 mg	Cabbage, turnip, and dill
High, 100–<250 mg	Endive, sweet leaf, parsley, and leek
Very high, >250 mg	Celery, chard, lettuce, beetroot, spinach, arugula, and watercress