Root vegetables such as carrots, beets and broccoli all contain nitrates though at a much lower level than do the leafys. Leafy vegetables include spinach, cabbage or other greens like kale. Read more
Vegetables particularly rich in nitrates include green leafy vegetables such as spinach and lettuce as well as fennel, rocket, radishes, Chinese cabbage, and parsley [3, 5, 6].
The foods highest in nitrate include beet roots and leafy greens such kale, arugula, chard, and spinach. Others include parsley, Chinese cabbage, leeks, celery, radishes, and turnips.
Brassica (e.g. broccoli, cauliflower), legume (e.g. snow pea), and fruiting vegetables (e.g. tomato, hairy gourd, sweet corn), root and tuber (e.g. carrot and potato), stalk and stem vegetables (e.g. asparagus, mung bean sprout) were relatively low in nitrate (mean concentration less than 1 000 mg/kg).
Nitrates in Vegetables and Fruits
The fruits that do contain nitrates include: Watermelon. Apples. Bananas.
Higher levels of nitrate were found in the yolk than in the albumen. ... The nitrate content of eggs from birds receiving 1,000 p.p.m. NaNO3 (728 p.p.m. NO3-) exceeded the 45 p.p.m. permissible level of nitrate in drinking water for human beings.
Green leafy vegetables such as lettuce and spinach naturally contain high levels of nitrate and are the main source of dietary nitrate.
Celery has a very high concentration of natural nitrate, and treating celery juice with a bacterial culture produces nitrite. The concentrated juice can then be used to produce “no nitrite added” processed meat.
Will Boiling Vegetables Eliminate Nitrates? Boiling vegetables in water will not eliminate nitrate concentration. Nitrates may in fact seep into the water used for cooking. It is best to not use that water as the liquid to make your puree.
Cooking, boiling, steaming, broiling, baking and blanching all destroy the nitrates necessary for N-O production. Eating raw greens and other vegetables will provide raw materials for making N-O.
Don't feed homemade spinach, beets, green beans, squash, or carrots to babies younger than age 6 months. These foods can have high amounts of nitrates. This raises the risk for a blood disorder (methemoglobinemia) that can interfere with oxygen delivery in the blood.
Nitrates and nitrites are compounds consisting of nitrogen and oxygen atoms. Nitrates can turn into nitrites, which can then form either nitric oxide (good) or nitrosamines (bad).
Researchers found that artichokes, tomatoes, asparagus, sweet potatoes, broad beans, summer squash, eggplant, potatoes, garlic, onion, peppers, green beans, mushrooms and peas are classified as very low in nitrates, according to a study published in "The American Journal of Clinical Nutrition" in July 2009.
Nitrate is in some lakes, rivers, and groundwater in Minnesota. You cannot taste, smell, or see nitrate in water. Consuming too much nitrate can be harmful—especially for babies. Consuming too much nitrate can affect how blood carries oxygen and can cause methemoglobinemia (also known as blue baby syndrome).
The results concerning nitrate contents in tomatoes and derived products are shown in table 1 and reveals that nitrate level in analyzed fresh tomato fruits ranges between 0.93 – 66.54 with an average of 12.55±0.002 (mg/kg FW ±SE). ... For tomato juice, the nitrate level ranges 2.01-16.0, with an average of 68.65 mg/kg.
Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. Celery power can be used in any cured meat product but many times are curing agent for natural or organic products as well.
The blueberries evolved where there was minimal NO3- in the soil. Nitrates are not used well by blueberries since they have very limited nitrate reductase which converts nitrate into amino acid which is used to build proteins. ... It has little effect on the soil pH.
Nitrate and nitrite are considered hazardous, and there are legal limits to their concentration in food and drinking water. Nitrate from fertilizer accumulates in vegetables and fruit, and large-scale livestock production yields huge amounts of manure rich in nitrate that seeps into groundwater.
As the concentration of nitrate in- creased, the ash in the dry matter of the lemon leaves gradually increased from 13.06% to nearly 19%. The ash constit- uents water soluble in the dry matter and expressed as percentages of the total ash were: 50.8, 55.7, 60.0, 64.5, 68.2, 68.6, 74.3, 75.4, 75.7, 77.5, and 78.7.
Check labels on meat and fish products and choose products that are free of nitrates and nitrites. Applegate Farms is one company that has many products -- including lunch meats -- that are labeled "no nitrates" or "no nitrites added."
Banana, broccoli, cabbage, cucumber, potato crisps, pumpkin, salami and strawberries also contain nitrates, but at lower concentrations of between 100 to 450mg/kg.
Nitrate and nitrite levels were determined in three varieties of food grains. Nitrate in cereals varied from 120.0 in rice to 1000.0 mg/kg in maize, while nitrite was from 0.026 in rice to 0.106 mg/kg in maize varieties.
Introduction: Potato is one of the foods with high nutritional value. High content of nitrate and nitrite in potato is one of the most challenging issues in its consumption and health of individuals. ... Results: Nitrate and nitrite in the tested samples were 162.3 to 378.7 and 1.7 to 4.9 mg/kg, respectively.