Firoozeh Emami Khansari, Fatemeh Sadat Mirmohammadmakki, Mahmoud Ghazi Khansari, Ramona Massoud
This study is aimed at measuring nitrate levels in different vegetables from Tehran's markets that are consumed raw and fresh and to evaluate human health risk. Basil, parsley, radish leaves, cress, leek, radish, spring onion were randomly collected from local markets and the nitrate content was analysed by spectrophotometry. Average nitrate levels in the samples were 40.1, 45.2, 50.0, 51.8, 55.4, 90.2 and 110 mg kg-1 in parsley, leek, basil, radish leaves, cress, radish and spring onion, respectively...
May 22, 2024: Food Additives & Contaminants. Part B, Surveillance