“…Nitrates are normal constituents of plant materials; there is a considerable amount of analytical data in the literature (Achtzehn and Hawat, 1969;Ashton, 1970;Fogden and Fogden, 1969; Jackson et ai, 1967; Rooma, 1971) on average values and ranges for many of our foodstuffs, including prepared infant foods. Of the common vegetables beets, celery, endive, kale, radishes, lettuce, spinach, turnips, and broccoli are usually reported to exceed 1000 ppm of nitrate (fresh basis), and infant foods containing these vegetables may be correspondingly high in nitrate.…”