The Factors Effecting the Nitrate and Nitrite Contents of Vegetables

Abstract

Raw and cooked vegetables fo u n d in human diet contain A, C vitamins and minerals such as Fe, Mg , Ca and also fiber. Vegetables, especially dark green leafy, fıbery and rooty ones constitute the majör dietary source o f nitrates while the nitrate content of fruit and seed s are low. Nitrates are fo u n d in drinking water and are also added as preservatives to some meat and fis h products.The accumulation o f nitrate in plants depends upon many environmental factors, e.g amount and form o f N application, moisture content and temperature, storage conditions, geographical region and harvest season. As in p lant species, the content o f nitrate differs in varies parts o f plants, such as root, body, lea f fru it and seed. The nitrite content o f vegetables is usually v e ry low; h ow e v e r the n itr ite c o n te n t is increased, depending on the unfavourable storage. Although nitrate and nitrite has no adverse effects on human body taking in sınailer amounts but in larger amounts the impacts on human body is harnıful.