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Effect of cooking on the nitrate levels in vegetables
J R Fletcher1, S J Law, A H Walters
1Department of Science, Farnborough College of Technology, Hampshire.
Nutrition and Health
|January 1, 1987
Abstract:
The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended.