Fletcher J R, Law S J, Walters A H
Department of Science, Farnborough College of Technology, Hampshire.
Nutr Health. 1987;5(1-2):61-3. doi: 10.1177/026010608700500209.
The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended.
描述了蔬菜在水中煮不同时长后对其硝酸盐含量的影响。虽然某些品种的硝酸盐含量呈稳步下降，但其他品种则呈现出先上升的趋势。随着烹饪时间延长，所用烹饪水中的硝酸盐含量持续增加。
