Table 1. The pH, moisture content, and nitrate content in various vegetable powders prepared from Chinese cabbage, radish, and spinach.
| Vegetable sources | pH | Moisture content (%) | Nitrate content (ppm) | ||
|---|---|---|---|---|---|
| Mean±SE | Min | Max | |||
| CCP | 6.35±0.003A | 5.68±0.10A | 44,077±621C | 42,080 | 46,078 |
| RP | 5.14±0.005C | 3.74±0.45B | 66,178±1,143B | 62,141 | 70,449 |
| SP | 6.10±0.003B | 2.78±0.20C | 120,315±1,505A | 113,768 | 124,535 |
A–C
Means within a column with different superscript letters are significantly different (p<0.05).
CCP, Chinese cabbage powder; RP, radish powder; SP, spinach powder.