id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
bionys-628	Kostic Kokic, Ivana; Anđelković, Tatjana; Bogdanović, Danica; 10.46793/BiolNyss.16.2.1KK, DOI:	Effects of freezing vegetables on nitrate content and their health-related risks	2025	8	.pdf	application/pdf	4398	234	57	The highest level of nitrate content before freezing was determined in samples of radish, while the lowest content of nitrate in raw vegetables was determined in samples of pepper. Health risk of nitrates in raw vegetables based on the food basket Vegetable EDI for raw vegetables Health risk (THQ) Carrot 0.5119 0.1403 Radish 1.8980 0.5200 Celery 0.2349 0.0643 Parsley 0.1758 0.0482 Parsnip 0.4943 0.1354 Lettuce 0.7055 0.1933 Chard 0.5365 0.1470 Spinach 0.3880 0.1063 Parsley 0.2232 0.0611 Celery 0.0000 0.0000 Tomato 0.5632 0.1543 Pepper 0.0936 0.0257 Blue tomato 0.6075 0.1664 Zucchini 2.5047 0.6862 Cucumber 0.0000 0.0000 Values with the same letter (a-b) within a row are not statistically significantly different at the p<0.05 level Table 3.	cache/bionys-628.pdf	txt/bionys-628.txt