Study on the influence of food processing on nitrate levels in vegetables

Abstract

Nitrate is a naturally occurring compound that is part of the nitrogen cycle, as well as an approved food additive. Vegetables are the major source of nitrate in our nutrition, but nitrate content depends on type of vegetable as well as on environmental the vegetable can be influenced by kitchen processing techniques food. In the present work we studied effects of common kitchen potato, green bean, carrot, red beet, white cabbage, Chinese cabbage and courgette. Changes in content between raw and processed samples were or summer time of harvest, agricultural boiling and washing decreased nitrate content decreased nitrate content during processing of nitrate content i.e. deep frying, sauté and grilling. influenced nitrate content in raw vegetables, but were processing. Further research is needed for determination of reduction during processing.