The number of nitro compounds of the anthropogenic origin in the general nitrogen cycle is steadily increasing, which leads to an increase in nitrates in products and increases the nitrate-nitrite load on the human body. The aim of the study was to determine the amount of nitrates in raw vegetables and their processed products. Vegetables with high (beetroot, cilantro, radish, green onion), medium (zucchini, carrot, cucumber) and low nitrate content (potato, tomato, onion) have been selected as the objects of the study.
