The average nitrate level in all vegetables was 4708.91 mg/kg in dry vegetables, with the lowest and highest nitrate levels in vegetables being 527 mg/kg in dry vegetables and 15394 mg/kg in dry vegetables, respectively.
What foods have the best nitrates in them?
Foods high in dietary nitrate include leafy greens, dark chocolate, beets, citrus fruits, watermelon, and pomegranates. Increasing physical activity through regular exercise may also help to optimize your NO levels.
Which foods have nitrates?
This explains why eating nitrate-rich foods like arugula, spinach, red beets, and celery can lower your blood pressure—you always have enough NO on board to keep those vessels open, so your blood can circulate freely. This also supports one of the ...
Why nitrates in food are not bad?
These added compounds help to:
- prevent the growth of harmful bacteria
- add a salty flavor
- improve the meat’s appearance by giving it a red or pink color
What foods are rich in nitrate?
This explains why eating nitrate-rich foods like arugula, spinach, red beets, and celery can lower your blood pressure—you always have enough NO on board to keep those vessels open, so your blood can circulate freely. This also supports one of the theories as to why the Mediterranean diet is so good for you: it’s naturally rich in nitrates.
Which vegetables are high in nitrate?
Vegetables particularly rich in nitrates include green leafy vegetables such as spinach and lettuce as well as fennel, rocket, radishes, Chinese cabbage, and parsley [3, 5, 6].
Do vegetables contain nitrates?
Nitrates are naturally found in some vegetables, dairy products and meat. There is no recommendation to limit foods that naturally contain nitrates. Nitrates are also added to processed meats as a preservative.
What foods have the highest nitrates?
The foods highest in nitrate include beet roots and leafy greens such kale, arugula, chard, and spinach. Others include parsley, Chinese cabbage, leeks, celery, radishes, and turnips.
Which vegetables are low in nitrates?
Brassica (e.g. broccoli, cauliflower), legume (e.g. snow pea), and fruiting vegetables (e.g. tomato, hairy gourd, sweet corn), root and tuber (e.g. carrot and potato), stalk and stem vegetables (e.g. asparagus, mung bean sprout) were relatively low in nitrate (mean concentration less than 1 000 mg/kg).
Does cooking destroy nitrates?
Cooking, boiling, steaming, broiling, baking and blanching all destroy the nitrates necessary for N-O production. Eating raw greens and other vegetables will provide raw materials for making N-O.
Are nitrates in vegetables bad for you?
Why You Should Avoid Nitrates. Nitrates on their own are not broken down by stomach acid. Instead, your gut biome can break down nitrate into nitrite, which can cause health complications such as an increased risk of cancer.
What does nitrate do to your body?
Nitrate performs physiological functions in various systemic activities, including blood pressure reduction, platelet aggregation inhibition, and vessel protective effect - functions similar to those of NO [3, 37].
How do you get nitrates out of your body?
Eat a diet high in antioxidants. Vitamin C and certain other vitamins can reduce the conversion of nitrates and nitrites to nitrosamines.
Do eggs have nitrates?
Eggs collected once a week for 8 weeks were analyzed for nitrate content. Increasing levels of nitrate in the drinking water resulted in increasing levels of nitrate in albumen and yolk. Higher levels of nitrate were found in the yolk than in the albumen.
Are Bananas high in nitrates?
Banana, broccoli, cabbage, cucumber, potato crisps, pumpkin, salami and strawberries also contain nitrates, but at lower concentrations of between 100 to 450mg/kg.
Does cooking vegetables remove nitrates?
The cooking process reduced the raw vegetables' nitrate content from 4.094% to 13.407%, while the frying process increased the vegetables' nitrate content from 12.46% to 29.93%.
Are cucumbers high in nitrates?
In our study, the nitrate concentrations in all analyzed cucumber fruit extracts varied between 4.76 to 183.16 mg kg−1. The highest nitrate content was found in the peel of the greenhouse cucumbers (183.16 mg kg−1).
Are tomatoes high in nitrates?
Furthermore, the highest nitrate level in raw vegetables was seen in beet leaves (with an average of 7599 mg/kg), and the lowest nitrate amount was seen in tomatoes (with an average of 3332 mg/kg).
Does broccoli have high nitrates?
And have that ham with lots of veggies – even high-nitrate ones like spinach and broccoli.
Are nitrates bad for you?
No evidence suggests that naturally occurring nitrates are harmful. In fact, nitrates from fruits and vegetables may have many health benefits, including lowering blood pressure.
Does broccoli have nitrate?
Mean concentrations of nitrate (expressed as sodium nitrate) were: cabbage (331 mg/kg), lettuce (1590 mg/kg), celery (1610 mg/kg), broccoli (133 mg/kg), spinach (990 mg/kg), beetroot, canned (763 mg/kg), potato (129 mg/kg), carrot (58 mg/kg) and pumpkin (67 mg/kg).
How many units of nitrates should I take before a competition?
Hi, pj. There are a number of topics discussed here, and in the corresponding video. One topic is athletic performance. For that, one 8-unit dose 2-3 hours before competition appears to be ideal. For blood pressure reduction, 8 units per day seems to be most effective. A whole food plant-based diet may, over time, eliminate angina entirely. We cannot assume that nitrate-rich foods would build a tolerance in people in the same way that nitrate drugs do. I hope that helps!
How many ounces of beets are in a can?
A typical 15 ounce can of beets lists beets as the first ingredient, then water, then salt. But after checking several cans, I found that the beets were only about 7.5 to 8 ounces and the water weight was nearly equivalent. So, if you eat a full can of beets you are only eating maybe 8 ounces of beets.
How many units of beet juice are in a half cup?
Drinking even more didn’t seem to offer any additional benefit. That half-cup or so of beet juice corresponds to 8 “units” of nitrate. So, 4 units didn’t significantly work, and 16 did no better than 8. Thus, 8 units appear to be the sweet spot for improving athletic performance.
What is sugar beet?
Sugar beet is a variety and type of beet. Bred specifically for its high sugar content. Totally different to the typical beet that we call beetroot here in NZ. If you farmed beetroot as a sugar crop you'd never make any money!
Do organic beets have more phytonutrients?
On the other hand, organic beets may have more of certain phytonutrients, like the red pigment for which beets are known, which may explain why the organic beet extracts had significantly higher anti-cancer effects in vitro compared to conventional beets. For more information on why one would want to boost their nitrate consumption, ...
Is beet juice perishable?
But, beet juice is perishable and hard to find. What about V8 juice, which has both beet and spinach juice? It must not have much, though, because you’d have to drink 19 quarts a day to hit the target. That why I have a cooking video on making my own!
Do organic vegetables have more nitrates?
Organic produce may have more vitamin C, iron, magnesium, and phosphorus, but it tends to have fewer nitrates since synthetic nitrogen fertilizers are banned by law from organic agriculture. Eating 15% more organic veggies to get the same nitrate intake is easy, but, for beets, the spread can be larger. On the other hand, organic beets may have more of certain phytonutrients, like the red pigment for which beets are known, which may explain why the organic beet extracts had significantly higher anti-cancer effects in vitro compared to conventional beets.
Why are nitrate-rich vegetables important?
Furchgott, and Ferid Murad, nitrate was something people thought should be avoided. There were blanket misconceptions about how nitrate should be avoided, whether it was found in water oras a preservative in meat. Since then, extensive research has proven that nitrate is not only good for optimal health; it’s a vital dietary component that is naturally occurring in vegetables . Dietary nitrate in the body converts to nitric oxide, a fundamental manager of optimal health.
Where does nitrate come from?
The main source of dietary nitrate comes from vegetables, and the list below represents the richest sources of nitrate for a superior nitric oxide boost.
How many years can you live with vegetables?
One of those is, of course, eating our vegetables. Studies show that an additional 8-10 years can be added to life by increasing veggie-eating habits. Though most anyone can recite the public health message to “eat more vegetables,” less than 9.3% of all adults in the U.S. actually meet the minimum recommended vegetable intake, according to a CDC (Center for Diseases Control) Morbidity and Mortality Report.
What is the phytochemical in celery?
Celery- Celery contains a phytochemical called phthalides. Celery extract has been shown to relax the tissues of the artery walls and increase blood flow.
When was nitric oxide discovered?
Since the discovery of nitric oxide as a signaling molecule in the cardiovascular system by Nobel Prize Winner Dr. Louis Ignarro and two other scientists in 1998, nitric oxide has seen a considerable amount of research. There is so much...
Does spinach have nitrates?
Red Spinach- Red Spinach is so rich in nitrate that 400mg has been proven to boost athletic and cognitive performanceby increasing nitric oxide levels for at least eight hours. People who eat 400 mg of red spinach generate more power, higher speeds, and use less oxygen. What gives red spinach its color is betacyanin which offers antioxidant, anti-inflammatory, and detoxification support.
Is arugula a cruciferous green?
Arugula- also called “ rocket,” is one of the top cruciferous leafy greens with a healthy source of nitrate .
Which vegetables have the highest nitrates?
If nitrates can boost athletic performance and protect against heart disease, which vegetables have the most—beans, bulb vegetables (like garlic and onions), fruiting vegetables (like eggplant and squash), greens (such as arugula), mushrooms, root vegetables (such as carrots and beets), ...
Can you have spinach with nitrates?
So much depends on how often you're having that spinach if you're watchig your nitrates. If it's only occasionally, not daily, green smoothies with spinach would be fine, You could also consider varying your greens, too. I'm wondering how broccoli sprouts might work?
Is bacon high in nitrates?
Don’t forget about Bacon and other cured meats. They’re high in nitrates too. Especially the ones that say no nitrates. They use celery seed powder to cure it.
What are nitrates in vegetables?
Nitrates are a set of compounds that involve nitrogen and oxygen molecules. While they are often associated with cured meats, green, leafy vegetables are actually much richer in nitrates. While the association of nitrate with cured meats causes some to worry about their cancer-causing effects, other studies show that the nitrates found in ...
What foods contain nitrates?
These 4 foods are rich in natural nitrates: Spinach. Spinach is not just a great addition to salads, but also a great source of natural dietary nitrates. A 100 g serving of fresh spinach contains anywhere from 24 to 387 mg of nitrate. This amount varies wildly depending on growing conditions. Bok Choy.
What is the most harmful nitrate?
Deli Meat. Deli meat is another major source of harmful nitrates. Cured deli meats on average have up to 500 mcg of nitrates per 100 g of meat, while uncured deli meats have about 300 mcg in the same amount of meat. Hot Dogs. Hot dogs are one of the most processed sources of meat on the market.
How much nitrates are in the body?
On average a person living in the United states consumes 75 to 100 mg of nitrates a day.
Why should you avoid nitrates?
Why You Should Avoid Nitrates. Nitrates on their own are not broken down by stomach acid. Instead, your gut biome can break down nitrate into nitrite, which can cause health complications such as an increased risk of cancer. Nitrate is an inorganic, water-soluble chemical.
Which ham has the highest nitrate content?
Ham is often the highest source of dietary nitrates. A single 100 g serving of cured ham has as much as 890 mcg of nitrates. This is the source of the iconic pink color of cured hams. Bacon has up to 380 mcg of nitrates per 100 g of weight. It’s also incredibly high in nitrites.
Can you cut out nitrates?
Nitrates can be converted into healthy nitric oxide, you don’t need to cut out nitrates entirely. Instead, eat natural sources of nitrates, where the compound is found with other antioxidants and vitamins. These 4 foods are rich in natural nitrates: Spinach.
What are the factors that affect the accumulation of nitrates in vegetables?
The accumulation of nitrates in raw vegetables, herbs and fruits depends upon many preharvest factors such as plant species/genotype, agronomic factors ( e.g. timing, concentration and form of N application), prevailing environmental conditions during plant growth ( e.g. light intensity, spectral quality, photoperiod, air temperature and carbon dioxide concentration), harvest stage, as well as the time of harvest during the day ( Andrews et al., 2013; Blom-Zandstra and Eenink, 1986; Chadjaa et al., 1999; Colonna et al., 2016; Demsar and Osvald, 2003; Escobar-Gutierrez et al., 2002; Fallovo et al., 2009; Gaudreau et al., 1995; McCall and Willumsen, 1998; Scaife et al., 1986; Siomos, 2000; Tesi and Lenzi, 1998 ). Moreover, the postharvest factors in particular the storage conditions might also elicit or inhibit the endogenous conversion of nitrates to nitrites ( Riens and Heldt, 1992 ). Many studies have demonstrated that the genetic background, nitrate supply and light conditions are the three predominant factors affecting plant nitrate levels ( Amr and Hadidi, 2001; Elia et al., 1998; Santamaria et al., 2001 ). For these reasons, in recent years, growers, extension specialists and scientists are seeking different strategies for reducing anti-nutritional compounds like nitrates, most notably present in leafy vegetables. The various approaches that may be adopted to reduce the nitrate content in plants include: 1) the reduction of nitrate concentration in the nutrient solution when fertigation is applied ( Marsic and Osvald, 2002a, 2002b ); 2) the partial replacement of nitrate-based fertilizers with other N forms (ammonium and urea) ( Borgognone et al., 2013 ); 3) a short nitrate-starvation obtained by replacing the nutrient solution with a nitrate-free one or with fresh water for one to five days before harvest ( Borgognone et al., 2016 ); 4) replacement of nitrates ( e.g., calcium nitrate) with chlorides ( e.g., calcium chloride) ( Borgognone et al., 2016 ); 5) modulation of production environment, including light spectral composition ( Blom-Zandstra and Lampe, 1985; Gaudreau et al., 1995 ); and 6) use of genotypes with low nitrate accumulation capacity ( Burns et al., 2011; Escobar-Gutierrez et al., 2002 ).
What nutrients affect nitrates in plants?
Besides nitrogen, other nutrients can also influence the nitrate accumulation in crops. Phosphorus deficiency affects negatively nitrate uptake in sugar beets ( Hills et al., 1970 ), and nitrate concentration in lettuce leaves ( Buwalda and Warmenhoven, 1999 ). Sulfur deficiency was associated with nitrate accumulation in mung bean leaves ( Arora and Luthra, 1972) as nitrate reductase activity entails a sulfhydryl group. Sulfur deficiency also leads to the nitrate accumulation in lettuce ( Blom-Zandstra and Lampe, 1983 ). Field studies and work on nutrient solutions in hydroponic crops have shown little effect of moderate K deficiency on nitrate accumulation in vegetables, although increased application of K stimulates nitrate uptake and transport of nitrate to the aboveground parts of plants, and further promotes nitrate assimilation ( Ahmed et al., 2000 ). The effect of Ca supply on nitrate accumulation in vegetables is still not clear. Calcium has an effect on nitrate uptake and possibly an effect on its reduction by plants. Calcium deficiency restricts root development and thus may indirectly affect nitrate uptake efficiency. No evidence was found that Mg influences nitrate accumulation, apart from its effects on general plant metabolism and chloroplast development ( Kessler, 1964) and even though nitrite reductase activity is mainly dependent on the function of PS I ( Riens and Heldt, 1992 ). Chloride in the soil is antagonistic to nitrate uptake as both ions play an interchangeable role in osmoregulation ( Veen and Keilenendorst, 1986 ). Chloride inhibits excessive nitrate uptake by substituting its osmoticum role. Several studies reported that high concentrations of chloride in the root zone decreased the net nitrate uptake and nitrate translocation to the shoot in many vegetable species such as artichoke and lettuce grown hydroponically ( Borgognone et al., 2016; Neocleous et al., 2014; Urrestarazu et al., 1998 ). Rubinigg et al. (2003) demonstrated that in the presence of high chloride levels, root-to-shoot translocation of nitrate could be reduced at the site of entrance into xylem parenchyma cells through competition for the same channel. Therefore, chloride application may constitute a strategy for reducing nitrate contents in high nitrate accumulating vegetables, ( Borgognone et al., 2016) in hydroponic crops. On the other hand, the efficiency of this strategy is restricted by the toxicity of chloride at high concentrations as well as by the sensitivity of the species to chloride ( Rouphael et al., 2018a, 2018b ).
What is the postharvest quality of vegetables?
The postharvest quality and safety of fresh vegetable crops, particularly of salad crops, relates to their residual nitrate content that furnishes the formation of nitrite through salivary enzymes, which in turn is implicated in the formation of nitrosamines through reaction with free amines, and in the endogenous formation of carcinogenic N-nitroso compounds ( Duncan et al., 1997; Kyriacou and Rouphael, 2018; Walker, 1990 ). Residual nitrates at harvest are defined at large by genotypic and agroenvironmental factors. Preharvest nitrate accumulation in vegetables is directly dependent on the uptake of nitrate ion in excess of its reduction and subsequent assimilation. Comparable levels of nitrate and nitrite reductase activities during the growth period prohibit the accumulation of considerable levels of nitrites. However, the transport of nitrates taken up by the roots through the transpiration stream to the leaves, where assimilation takes place, is interrupted after harvest and so is the diurnal variation in leaf nitrates corresponding to fluctuation in the transpiration stream ( Riens and Heldt, 1992 ). Potential reduction of nitrates postharvest may only utilize substrates already accumulated in the cytosol and vacuole, hence an intriguing facet of the postharvest life of vegetables is the putative endogenous conversion of nitrate residues to nitrites, and how storage conditions might elicit or inhibit this conversion.
What factors affect nitrate levels in plants?
The current article provides an updated review of scientific advances regarding nitrate accumulation in plant tissues and a critical examination of the genetic, agroenvironmental and postharvest factors that can modulate nitrate levels in a wide range of horticultural crops, including herbs, roots and tubers, inflorescences, buds, seeds, stems, and leafy vegetables, fungi as well as fruits . A refined classification of horticultural crops is presented according to the nitrate content of their edible product. The role of plant cultivar/morphotype and tissue age in nitrate accumulation is discussed along with the physiological role of nitrate as osmoticum in maintaining turgor and driving leaf expansion under conditions of variable photosynthetic capacity. Nitrate accumulation is examined in respect to key cultural practices, such as the timing-rate-form of N application and the use of plant biostimulants (natural substances and microbial inoculants), as well as the potential interaction with other nutrients ( e.g., P, Ca, Mo and Cl). The influence of environmental conditions during plant growth (light intensity, spectral quality, photoperiod, air and root-zone temperature and atmospheric CO 2 concentration), harvest stage and diurnal timing of harvest is assessed. Postharvest storage conditions (temperature, light, and duration) are discussed in respect to their effects on the putative endogenous conversion of nitrate residues to nitrites. Several approaches that may be adopted to reduce nitrate content in vegetables, fruits and herbs are analysed and warranted future research subjects are identified.
Why is nitrate a favored osmoticum?
A putative mechanism behind the accumulation of nitrate could be associated to the fact that nitrate is a favored osmoticum for maintaining turgor pressure in leafy vegetables under low irradiance conditions, replacing energy-expensive carbohydrates ( Blom-Zandstra and Lampe, 1985; Buwalda and Warmenhoven, 1999 ).
What is the role of molybdenum in nitrate reductase?
Molybdenum is a component of nitrate reductase and thus a prerequisite for the enzymatic reduction of nitrate to nitrite. In Mo-deficient plants, nitrate may accumulate to very high levels in the leaves, sometimes exceeding 3% on a dry weight basis ( Hewitt and Smith, 1975 ). Plants relying solely on ammonium as nitrogen source apparently do not have a Mo requirement ( Hewitt and Gundry, 1970 ). Iron has a role in nitrate reductase in that reduced ferredoxin formed by illuminated chloroplasts participates in the reduction. For this reason, Fe deficiency decreased nitrate reductase activity of cucumber at the root and leaf level ( Borlotti et al., 2012 ).
What is the most important form of nitrogen?
Nitrate (NO 3−) constitutes the most important form of nitrogen (N) taken up readily in large quantities by most horticultural crops ( i.e. vegetables, fruit trees and vines) to attain maximal yields ( Baker and Mills, 1980; Colla et al., 2010, 2011 ). When nitrate uptake far exceeds assimilation by the plant, accumulation of nitrate in the plant tissues can occur. In non-leguminous crops, higher concentrations of nitrate tend to accumulate in the leaves while lower levels concentrate in bulbs, seeds, fruits, roots and tubers. For this reason, leafy vegetables ( i.e., rocket, Swiss chard, spinach, lettuce, celery and parsley) are considered as prominent nitrate-accumulating species ( Maynard et al., 1976; Santamaria, 2006 ).
What are the factors that affect the nitrate content of vegetables?
Factors Affecting the Nitrate and Nitrite Contents in Vegetables. Food processing. Nitrate is soluble in water. Studies showed that the nitrate contents of vegetables decrease upon washing and boiling due to leaching of nitrate into the water.
Which vegetables have the highest nitrates?
In general, leafy vegetables (e.g. cabbage and spinach) have higher nitrate concentrations, whereas root vegetables (e.g. potato and carrot) and bulb vegetables (e.g. onion and garlic) have relatively lower levels. For nitrite, its average concentration in vegetables is generally low. Figure 1: Examples of vegetables with different nitrate levels.
How long can you keep a vegetable in the refrigerator?
Reduce the cooling time as far as possible and store it in a refrigerator within two hours. You may consider using root vegetables or bulb vegetables as their nitrate levels are generally lower. The beneficial effects of vegetables in protecting against cancers and chronic diseases are well-recognised.
How cold should vegetables be stored?
Studies showed that nitrite formation tends to be inhibited under refrigeration as the activities of enzymes and bacteria are inactivated. Hence, vegetables are preferably stored in a refrigerator (at or below 4°C) if they are not cooked immediately.
Where does nitrate come from?
Inside the human gut, nitrate can also be metabolised into nitrite. Apart from vegetables, humans are exposed to nitrate and nitrite in many other ways such as from water and processed meats (e.g. ham and sausages) where they are used as food additives. Nitrate concentration varies among different vegetable types.
Where is nitrate found in plants?
Nitrate and Nitrite in Vegetables. Nitrate is widely distributed in the nature and can be found in soil, water and food, and is a crucial nutrient for the growth and development of plants. Nitrate can be converted into nitrite naturally and the process is accelerated in the presence of bacteria. Inside the human gut, nitrate can also be metabolised ...
Does cooking destroy enzymes?
Cooking can destroy the enzyme activity within the vegetables, but any subsequent bacteria contamination can result in nitrite accumulation as nitrate is converted to nitrite by the bacteria.
How much nitrate is in vegetables?
As shown in Table 5, the vegetable nitrate concertation in the fall, which averaged 6200 mg/kg in dry vegetables, was higher than in the spring, which had an average of 3217 mg/kg.
What is the highest nitrate level in vegetables?
Also, the highest nitrate level was obtained in leafy vegetables with a mean of 5190 mg/kg in dry vegetables and the lowest in fruit vegetables with a mean of 3332 mg/kg in dry vegetables.
What are the three groups of vegetables?
This cross-sectional study was performed in 2017. Vegetables are classified into three groups—leafy, fruit vegetables, and root vegetables —in terms of growth location and vegetation shape. The statistical population consisted of vegetables beet leaves ( B. vulgaris ), parsley ( P. crispum ), basil ( O. basilicum ), lettuce ( L. sativa ), cabbage ( B. oleracea ), fenugreek ( T. foenum-graecum ), onions ( A. cepa ), radishes ( R. raphanistrum ), carrots ( D. carota) and tomatoes ( S. lycopersicum) cultivated on Sanandaj vegetable fields. Sanandaj is located on 35° 18′ 52″ N, 46° 59′ 32″ E. The height of this city is 1373.4 meters above sea level. Sanandaj with an average annual precipitation of 2.5 mm and the average temperature of 13.4 °C is classified as semi-arid regions [ 16 ]. According to previous studies, the soil texture of Sanandaj farms is loam-clay or sandy-loam, and it contains 6–36% silt, 12–39% clay and 25–82% sand [ 17 ]. Most farmers used macro-fertilizer with NPK formula containing 15% nitrogen, 8% phosphorus, 15% potassium, and 1% zinc at a rate of 1–4 kg/m 3 [ 18 ]. Therefore, this type of fertilizer can increase soil and plant nitrate due to its high nitrogen content.
What is the nitrate level in vegetables in autumn?
The nitrate level in vegetables in autumn was higher than in spring. The cooking process reduced the raw vegetables’ nitrate content from 4.094% to 13.407%, while the frying process increased the vegetables’ nitrate content from 12.46% to 29.93%.
How to measure nitrates in soil?
To measure soil nitrate levels, sampling from three points at each farm was carried out at depths from 0 to 30 cm, and three samples from each farm were combined. About 1 g of the sample was dissolved in 100 ml of distilled water and filtered using Whatman filter paper No. 42 before being filtered using a Mixed Cellulose Esters Membrane filter. The nitrate amount in the filtered solution was measured using ion chromatography [ 22 ]. To measure water nitrate levels, sampling was performed from irrigation water. The water sample was put into polyethylene containers and filtered with Whatman filter paper No. 42, and then nitrate levels were measured using ion chromatography.
Why are vegetables important to the human body?
Vegetables are a rich source of vitamins, minerals and antioxidants. The anticancer properties of vegetables and their ability to reduce cardiovascular disease have been proven [ 1 ]. Therefore, ensuring that vegetables are cultivated in a qualitative way is essential for a community’s health. The presence of nitrates in food and their harmful effects on human health is highly debatable [ 2 ]. Nitrates exist in a wide range of foods [ 3 ]. The nitrate amount in food is quite variable from one region to another and depends on many factors, including the cultivation frequency, the weather conditions, the soil quality, the food production processes and the type and amount of fertilizers used. [ 4 ]. Vegetables are the most important source of nitrate exposure in the human diet and contribute to the intake of more than 80% of nitrates [ 1, 5 ]. Excessive usage of nitrogenous fertilizers has increased the nitrate concentration in various vegetables. The nitrate concentration in vegetables differ depending on various factors, such as the amount and number of applications of nitrogen-containing fertilizers for soil fertility, growth conditions, weather conditions, season, temperature, light intensity, cultivation type (traditional versus greenhouse), harvesting time, moisture stress, plant species, plant age, soil pH, storage conditions and post-harvest storage [ 6 – 8 ]. So far, many studies have been conducted on the nitrate concentration in vegetables. For example, Ayaz and colleagues demonstrated that the highest nitrate content was found in parsley and spinach, and the lowest nitrate content was found in tomatoes [ 9 ]. Another study by Prasad and colleagues showed that the boiling process reduced the nitrate levels in fresh leafy vegetables by 47–59%, but the process of frying in soybean oil increased the nitrate content by 159–309%. Moreover, when the flash -freezing method was used, a slight change was observed in the amount of nitrate in leafy vegetables during a seven-day period [ 10 ]. The presence of nitrates in foods has led to various complications, including stomach, intestine, bladder and mouth cancers; fetal birth defects; and methemoglobinemia in children. [ 11, 12 ]. Different standards have been proposed for a maximum permitted concentration of nitrates in vegetables, most notably the European Commission Regulation (No. 194/97), which was established in 1997 [ 13 ]. There are, however, no standards in Iran yet. The maximum nitrate amount to be ingested daily is less than 3.65 mg/kg by body weight. Accordingly, a person with an average weight of 70 kg should not consume more than 255.5 mg of nitrates daily [ 14 ]. According to the available information, the amount of vegetables used in the food basket of Iranian households are 58 g/d of leaf vegetables (leeks, parsley, beet leaves and so on); 7 g/d of peas and beans; 68 g/d of potatoes; and 39 g/d of radishes, garlic and onion bulbs [ 15 ]. Therefore, given the continuous and permanent presence of vegetables in people’s food baskets and their importance in supplying the bulk of vitamins, minerals and antioxidants, as well as the very harmful effects of nitrates in food, it is essential to measure nitrates and how various vegetable preparation processes, such as frying, drying, boiling and freezing, impact the nitrate concentration in vegetables. Therefore, this study’s goal is to measure the amount of nitrates in vegetables that are cultivated in Sanandaj city, the effects of cooking and frying processes on nitrate concentration and, finally, the assessment of the health risks of nitrates in vegetables.
What is the most important source of nitrates in the human diet?
Vegetables are the most important source of nitrates in the human diet. During various processes in the body, nitrates are converted into nitrites, which causes various diseases, such as blue baby syndrome and cancer. This study aimed to determine the concentration of nitrates in several vegetable farms in Sanandaj city and to evaluate their health-related risks.
How many nitrates are in lettuce?
Lettuce: 85 milligrams nitrates per cup. Spinach: 81 milligrams nitrates per cup. Advertisement. It would be easy to assume, perhaps, that these adults who performed better were also fitter and exercised more. But, researchers point out that the benefit of nitrate consumption with muscle strength and speed was independent ...
Why do we need nitrates?
Why You Need Nitrates for Muscle Building. When you eat dietary sources of nitrate, such as leafy green veggies or beets, the body converts nitrates into nitrites , which then convert into nitric oxide (NO), Amy Goodson, RD, CSSD, who specializes in sports nutrition in Dallas-Fort Worth, tells LIVESTRONG.COM. Advertisement.
Why is it important to eat vegetables?
But consuming a variety of vegetables is important more so than focusing squarely on nitrate-rich ones. Other vegetables contain nitrates in smaller amounts, but also deliver other important nutrients, like antioxidants needed to repair cells post-workout, Goodson says.
Is nitric oxide a performance enhancer?
It was already well-known that nitric oxide is a performance enhancer — many athletes use it. But they use it in supplement form. "In the sports world, at supplement stores, there's nitric oxide on every single shelf," Goodson says. But some beet supplements contain as much as 12 times the amount of nitrates as a typical adult consumes daily, The Journal of Nutrition points out. It's not practical to eat that much.
Do hot dogs have nitrates?
Processed meats, such as hot dogs, also contain nitrates and/or nitrites as preservatives. However, these are linked to health problems, such as a higher risk of certain cancers, per an April 2014 report in the Encyclopedia of Toxicology .
Can you eat nitrates in a smoothie?
So, this study was particularly important because it showed that people can enhance their muscle function by eating modest amounts of nitrates readily found in everyday vegetables — and with a serving of just 1 cup of these greens, they're easy to incorporate into a morning smoothie, lunchtime salad or alongside a small piece of lean meat for dinner.
Does eating fruits and vegetables lower blood pressure?
That said, you'll likely see your health improve over time — and that's worth it, too. "Consistent nitrate intake from eating a variety of fruits and vegetables has the ability to help regulate your blood pressure," Goodson says.
What are the sources of nitrates?
Carrots are one rich source of nitrates, which they acquire from the soil they grow in (Credit: Getty) Leafy greens like spinach and rocket tend to be top of the crop for nitrate content, with other rich sources include celery and beetroot juices, and carrots.
Where do nitrates come from?
But in fact only around 5% of nitrates in the average European diet come from this source, while more than 80% are from vegetables. Vegetables acquire nitrates and nitrites from the soil they grow in – nitrates are part of natural mineral deposits, while nitrites are formed by soil microorganisms that break down animal matter.
What happens when you swallow nitrites?
When the nitrites manufactured in our mouth are swallowed, one of the things that can happen is that they react in the strongly acidic environment of the stomach to form nitrosamines – some of which are carcinogenic and have been linked with bowel cancer.
What is the role of nitric oxide in the cardiovascular system?
We now know it dilates blood vessels, lowers blood pressure and is part of the body’s armoury against infections .
How to avoid carcinogenic nitrates?
If you want to eat the right kinds of nitrates and nitrites and avoid the potentially carcinogenic ones, then eat a widely varied diet with at least five servings a day of fruit and vegetables, and avoid nibbling on processed meats too often .
How are nitrites converted?
Most of the nitrites we encounter aren’t consumed directly, but are converted from nitrates by the action of bacteria found in our mouth. Interestingly, research shows that use of an anti-bacterial mouth wash can massively cut down this oral manufacture of nitrites.
What are the two compounds that contain nitrogen and oxygen?
Nitrates and nitrites, such as potassium nitrate and sodium nitrite , are naturally occurring chemical compounds which contain nitrogen and oxygen. In nitrates the nitrogen is bonded with three oxygen atoms, while in nitri tes the nitrogen is bonded with two oxygen atoms. Both are legal preservatives which suppress harmful bacteria in bacon, ham, ...
