Abstract
The nitrate contents of vegetables and fruits sold in Nara were measured by using ultraviolet spectrophotometry. The average nitrate contents were highest in spinach (4628 ppm) and komatsuna (3861ppm), moderately high in raddish (3022ppm) and potato (2652ppm), and low in fruits (cherry, banana and apple) and tomato. The nitrate contents in vegetables varied according to the type and growing site. Soaking the vegetables in a low concentration of vinegar was found effective for removing the nitrate and nitrite. The results of this study are generally in accordance with those of previous studies, and indicate the necessity to establish limits for the nitrate contents of vegetables as soon as possible.
