Survey of Nitrate Ion Concentrations in Vegetables Cultivated in Plant Factories: Comparison with Open-Culture Vegetables.

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2017

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A survey of nitrate-ion concentrations in plant-factory-cultured leafy vegetables was conducted. 344 samples of twenty-one varieties of raw leafy vegetables were examined using HPLC. The nitrate-ion concentrations in plant-factory-cultured leafy vegetables were found to be LOD-6,800 mg/kg. Furthermore, the average concentration values varied among different leafy vegetables. The average values for plant-factory-cultured leafy vegetables were higher than those of open-cultured leafy vegetables reported in previous studies, such as the values listed in the Standard Tables of Food Composition in Japan- 2015 - (Seventh revised edition). For some plant-factory-cultured leafy vegetables, such as salad spinach, the average values were above the maximum permissible levels of nitrate concentration in EC No 1258/2011; however, even when these plant-factory-cultured vegetables were routinely eaten, the intake of nitrate ions in humans did not exceed the ADI.

Citation

Yuka Oka, Izumi Hirayama, Mitsuhide Yoshikawa, Tomoko Yokoyama, Kenji Iida, Katsushi Iwakoshi, Ayana Suzuki, Midori Yanagihara, Yukino Segawa, Sonomi Kukimoto, Humika Hamada, Satomi Matsuzawa, Setsuko Tabata, Takeo Sasamoto. Survey of Nitrate Ion Concentrations in Vegetables Cultivated in Plant Factories: Comparison with Open-Culture Vegetables. Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 2017;58(1):49-58