| Nitrate content (mg/100 g of fresh food) | Vegetables |
| Very low, <20 mg | Asparagus, garlic, onion, green bean, pepper, potato, sweet potato, tomato, and watermelon | Low, 20–<50 mg | Broccoli, carrot, cauliflower, and chicory | Regular, 50–<100 mg | Cabbage, turnip, and dill | High, 100–<250 mg | Endive, sweet leaf, parsley, and leek | Very high, >250 mg | Celery, chard, lettuce, beetroot, spinach, arugula, and watercress |
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