We tested the nitrate and nitrite content in animal and vegetable foodstuffs. We found the data we obtained to be comparable to that of other Authors, even in the degree of variation exhibited. For an evaluation of the real daily ingetiosn of nitrates and nitrites contained in foodstuffs, we emphasized the importance of the various kinds of manipulation which the food necessarily undergoes before being ingested; in particular we concentrated on the cooking process since many foodstuffs are consumed only after being so treated. Therefore we report the data obtained after cooking the foodstuffs in water with different nitrate and mineral levels. We always observed a reduction (over 50%) of nitrates in foodstuffs with a high nitrate content. The reduction was greater when there was less nitrate naturally present in the cooking water. The foodstuffs with a low nitrate content on the other hand, augmented their nitrate content in proportion to the quantity present in the water used for cooking. The saline content of the cooking water does not seem to exercise an important influence when the nitrate concentration is kept the same.

On the content of nitrates and nitrites in various foodstuffs and on the change wich follow the cooking process

COCCHIONI, Mario;PELLEGRINI, Maria Grazia;
1985

Abstract

We tested the nitrate and nitrite content in animal and vegetable foodstuffs. We found the data we obtained to be comparable to that of other Authors, even in the degree of variation exhibited. For an evaluation of the real daily ingetiosn of nitrates and nitrites contained in foodstuffs, we emphasized the importance of the various kinds of manipulation which the food necessarily undergoes before being ingested; in particular we concentrated on the cooking process since many foodstuffs are consumed only after being so treated. Therefore we report the data obtained after cooking the foodstuffs in water with different nitrate and mineral levels. We always observed a reduction (over 50%) of nitrates in foodstuffs with a high nitrate content. The reduction was greater when there was less nitrate naturally present in the cooking water. The foodstuffs with a low nitrate content on the other hand, augmented their nitrate content in proportion to the quantity present in the water used for cooking. The saline content of the cooking water does not seem to exercise an important influence when the nitrate concentration is kept the same.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11581/242638
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