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Variation of Nitrate Content on Distributed Vegetables in Korea  

Lee Ju-Young (Department of Plant Nutrition, National Institute of Agricultural Science and Technology)
Park Yang-Ho (Department of Plant Nutrition, National Institute of Agricultural Science and Technology)
Jang Byoung-Choon (Department of Plant Nutrition, National Institute of Agricultural Science and Technology)
Kim Seok-Cheol (Research Management Division, Rural Development Authority)
Kim Pil-Joo (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Ryu Su-Noh (Department of Agricultural Science, Korea National Open University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.spc1, 2005 , pp. 231-238 More about this Journal
Abstract
Nitrate contents of lettuce and chinese cabbage which aye consumed mostly in vegetables in Korea were $403\~6,935$ (mean 3,088), $31\~5,391$ (mean 2,412), and $310\~6,374$ (mean 3,017) mg/kg, respectively. Nitrate contents of root vegetables and fruit vegetables were lower than those of leaf vegetables. There was no different of nitrate content in vegetables by area, but the nitrate contents of summer vegetables were higher than those of winter vegetables. Nitrate contents of Danmugi, Kimchi, and Young radish Kimchi were 346, 1,411, and 3,240 mg/kg, respectively. Nitrate contents of juice of Danmugi, Kimchi, and younger radish Kimchi were 340,979, and 1,383 mg/kg, and there was no different of nitrate content by area.
Keywords
nitrate; lettuce; chinese cabbage; vegetable;
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