Dear Laura,

 

The nitrate content in flours is very variable and dependent on the soil and fertilization conditions.

You may get some initial ideas about the variability in a (very old) Danish report from the laboratories of the National Food Agency of Denmark:

 

Allan Andersen:
Kornprodukter - Sporelementer, pesticider, næringsstoffer, tilsætningsstoffer, nitrat og nitrit, ochratoxin-A og meldrøjer [Cereals and Cereal-Products Trace Elements, Pesticides, Nutrients, Food Additives, Nitrate and Nitrite, Ochratoxin-A and Ergots]
Publikation nr. 93.
Statens Levnedsmiddelinstitut, Centrallaboratoriet, Mørkhøj; Denmark, August 1984.

(http://toolbox.foodcomp.info/References/GreyLiterature/Allan%20Andersen%20%20-%20%20Kornprodukter%20-%20Sporelementer,%20pesticider,%20næringsstoffer,%20tilsætningsstoffer,%20nitrat%20og%20nitrit,%20ochratoxin-A%20og%20meldrøjer,%20SL%201984%20org.pdf )

 

(sorry about the very long link :)

 

All the best,

Anders

 

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Laura Sampson
Sent: Wednesday, April 18, 2018 14:02
To: [log in to unmask]
Subject: Nitrate values for flours

 

Dear all,

 

Does anyone have information on the nitrate content of different flours?

 

Laura

 

--

Laura Sampson Kent
Senior Research Dietitian
Harvard School of Public Health
Nutrition Department

 


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