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Nitrate in vegetables - Scientific Opinion of the Panel on Contaminants in the Food chain

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European Food Safety Authority (EFSA)·2008·EFSA Journal
DOI 10.2903/j.efsa.2008.689
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Abstract

SUMMARY Nitrate is a naturally occurring compound that is part of the nitrogen cycle, as well as an approved food additive. It plays an important role in the nutrition and function of plants. Nitrate is an important component of vegetables due to its potential for accumulation; this can be affected by a number of biotic and abiotic factors. Higher levels of nitrate tend to be found in leaves whereas lower levels occur in seeds or tubers. Thus leaf crops such as lettuce and spinach generally have higher nitrate concentrations. Human exposure to nitrate is mainly exogenous through the consumption of vegetables, and to a lesser extent water and other foods. Nitrate is also formed endogenously. In contrast exposure to its metabolite nitrite is mainly from endogenous nitrate conversion.

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Metadata

Authors
(EFSA), E. F. S. A.
Venue
EFSA Journal
Publisher
Wiley
Published
2008-06
Volume
6
Issue
6
Pages
689
ISSN
1831-4732 (ISSN-L)
DOI
10.2903/j.efsa.2008.689
OpenAlex
W4211079170
Cited by
282
References
18
FWCI
8.14
Type
journal article
Language
en
Open access
gold
Licence
doi.wiley.com/10.1002/tdm_license_1 (tdm, 2648 d)

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Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

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Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.