A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic‐Labeled Raw Vegetables at Retail

Abstract

A national survey of the nitrate ( NO3(-)) and nitrite ( NO2(-)) concentrations in raw and highly consumed vegetables available at retail in the United States was conducted. A total of 194 samples of fresh broccoli, cabbage, celery, lettuce, and spinach categorized as conventional or organic by label were collected from 5 major cities in different geographic regions of the United States and analyzed to determine NO3(-) and NO2(-) concentrations. There were no differences in the mean NO2(-) values of conventional compared with organic vegetables taken from the 5 metropolitan areas. However, significant differences in mean pairwise comparisons between some conventional and organic vegetables for NO3(-) content were observed. The mean NO2(-) concentration of both conventional and organic vegetables ranged between 0.1 and 1.2 mg/kg of fresh weight (FW) with the exception of conventional spinach that contained 8.0 mg/kg FW. Mean NO3(-) contents of conventional broccoli, cabbage, celery, lettuce, and spinach were 394, 418, 1496, 851, and 2797 mg/kg FW, respectively, while their organic-labeled counterparts averaged 204, 552, 912, 844, and 1318 mg/kg FW. In most cases, organic vegetables were numerically lower in NO3(-) content than their conventional counterparts. Based on survey results, the finding that low NO3(-) levels were observed in some organic vegetables in different cities may warrant further study to determine if true differences exist, due to production practices, seasonal differences, and the magnitudes of those differences. Furthermore, the geographic differences in NO3(-) content of vegetables may flaw estimates of daily NO2(-) and NO3(-) exposure.

Dynamics of Nitrite Content in Fresh Spinach Leaves: Evidence for Nitrite Formation Caused by Microbial Nitrate Reductase Activity

“…As many studies have reported so far, the nitrate content in retail spinach leaves varies to a large extent: from a minimum of 110 mg/ kg [37] and a maximum of 4,923 mg/kg [35]. We also found similar trend on the nitrate content in retail spinach leaves.…”

“…There have been many reports on the nitrate and nitrite contents in retail green vegetables [28,35]. In respect to nitrite content, there are inconsistent and controversial results; some reports indicate the presence of nitrite [28,[35][36][37] but others do not [38,39].…”

“…In respect to nitrite content, there are inconsistent and controversial results; some reports indicate the presence of nitrite [28,[35][36][37] but others do not [38,39]. Hsu et al suggested that nitrite detected in fresh vegetables may be due to bacterial activities [29].…”

Nitrate in Leafy Green Vegetables and Estimated Intake

“…Studies on daily dietary intake of nitrate in the human body have been conducted in different European Union countries like Slovenia (Susin, 2006), Estonia (Tamme, 2006), Denmark (Petersen, 1999), Spain (Pardo-Marín, 2010; Quijano, 2016), Poland (Mitek, 2013;Szymczak, 1999), Italy (Lucarini, 2012), Belgium (Temme, 2011), Finland (Penttilä, 1990), and France (Menard,2008), as well as in some other countries in the world (Santamaria, 1999), like Korea , China (Zhong, 2002), Honk Kong (Chung, 2011), the USA (Nuñez de González, 2015) In all these studies, daily intakes of nitrate in the body were determined based on the results of research into the presence of nitrate in various types of food.…”

Nitrogenous Contamination in Iranian Vegetables: a Review

“…But the amount of nitrate was significant. The concentration of nitrate in organic cultures was lower [43]. The study of Iammarino et al (2014) Spinach is highly regarded by farmers and nutritionists due to its resistance to contamination rooting rapid growth and nativeness.…”