Nitrate levels in vegetables from markets in Tehran, Iran

ABSTRACT

This study is aimed at measuring nitrate levels in different vegetables from Tehran’s markets that are consumed raw and fresh and to evaluate human health risk. Basil, parsley, radish leaves, cress, leek, radish, spring onion were randomly collected from local markets and the nitrate content was analysed by spectrophotometry. Average nitrate levels in the samples were 40.1, 45.2, 50.0, 51.8, 55.4, 90.2 and 110 mg kg⁻¹ in parsley, leek, basil, radish leaves, cress, radish and spring onion, respectively. The average content in all samples was below Iranian standard limits. Tuber vegetables had significantly higher nitrate content than (green) leafy vegetables.

KEYWORDS:

• Nitrate
• vegetables
• health
• risk
• hazards
• spectrophotometry

Disclosure statement

No potential conflict of interest was reported by the author(s).