Carrots cabbage

Cummings, J.H. Branch, W. Jenkins, D.J.A. Southgate, D.A.T. Houston, H. James, W.P.T, Colonic response to dietary fiber from carrot, cabbage, apple, bran, and guar gum. Lancet 1978, 1, 5-9. 

From 1967, the efforts of Michael EUiott at Rothamsted (England) produced pyrethroids of ever increasing potency, suited for bulk production, and useful in agriculture. The first of these, bioresmethrin (Elliott et aL, 1967), in which chrysanthemic acid is esterified with a furan-derived alcohol 6.53), proved to be the first synthetic substance with the full potency of pyrethrum I against a wide range of insects. It is non-toxic to mammals, and is still much used in market gardens, particularly on carrots, cabbage, and lettuce. 

Lead occurring naturally in soil is the main source of lead found in the edible portions of many food crops, such as wheat, potatoes, tomatoes, sweet corn, carrots, cabbage, oats, rice, leaf lettuce, and snapp beans [69]. In all of these crops except leaf lettuce there is no measurable effect on the lead concentration in the edible portions due to atmospheric lead. The non-edible portions of these crops, such as corn husks, bean leaves, and the straw of grain crops showed up to a three-fold increase in lead concentration from atmospheric lead. 

Data by Makower et al. (18). All measurements made on materials ground to pass 40-mesh sieve, ft Drying to constant weight at room temperature, in vacuo, over Mg(C104>i. Carrots and potatoes dried 11 months, cabbage and onions 9 months. 

The extrapolated values together with results of the second calibration method are shown in Table V. With the exception of cabbage, agreement to better than 0.2% was found in the results of the two methods for the various foods. The proper refluxing time, for a rapid determination, was then selected from the data for the high temperature extraction shown in the last four columns in Table V. The required times varied from 5 minutes for onions and carrots to 30 minutes for celery. The shortness of these times as compared with other methods illustrates the potential usefulness of the Fischer method as a rapid control method, even though its accuracy is uncertain. 

Most of the anthocyanins acylated with caffeic acid have this cinnamyl moiety linked to a glucosyl position 6, as in gooseberries, some grape cultivars, ° " ° black carrots, red cabbage,red radishes," and sweet potatoes. Some anthocyanins isolated from species of potatoes have a caffeyl group located at position 4 of the rhamnosyl unit of the rutinose disaccharide. " ... 

Among the hydroxycinnamic acids, anthocyanins acylated with sinapic acid are not widespread in foods they have been isolated only in black carrots " and red cabbages." Anthocyanins that are acylated with p-hydroxybenzoic acid were only found in black carrots " and sweet potatoes. This acyl group was located within the 6 position of a glucoside moiety. 

The minimum detectable level is estimated with the dinifroaniline signal-to-noise ratios (S/N). With fortification levels between 0.2 and 0.5mgkg the recovery of trifluralin from plant matrices is 70-99% with the LOD/LOQ being 0.005 mg kg according to the analytical method of the Ministry of the Environment, Japan. In multiresidue analysis by GC/NPD, the percent recoveries of pendimethalin from each crop with a fortification level of 0.25 mg kg were brown rice 70, potato 70, cabbage 80, letmce 89, carrot 84, cucumber 64, shiitake 74, apple 76, strawberry 99, and banana 99%. The LOD for each sample was 0.01 mg kg for pendimethalin. In residue analysis by GC/ECD, recoveries of the majority of dinifroaniline herbicides from fortified samples of carrot, melon, and tomato at fortification levels of 0.04—0.10 mg kg ranged from 79 to 92%. The LODs were benfluralin 0.001, pendimethalin 0.002 and trifluralin 0.001 mg kg for the GC/ECD method. ... 

Citrus, cotton, melon, watermelon, banana, tomato, eggplant, onion, cabbage, carrot, chicory, leek, maize, hazelnut, potato, rice (straw, grain), air, sweet corn, soybean, French bean, sugar beet, flowers and ornamentals, sunflower, tobacco, soil and water... 

Apple, pears, wheat forage, cantaloupe, cucumbers, squash, lettuce, mustard greens, plums, peaches, cherries, peanuts, potatoes, tomatoes, peppers, grapes, radish, carrots, tobacco, oranges, lemons, grapefruits, celery, spinach, cabbage Gas chromatography/mass spectrometry (GC/MS)... 

Rembialkowska, E. (2000) The nutritive and sensory quality of carrots and white cabbage from organic and conventional farms. Proceedings of the 13th International IFOAM Scientific Conference, Basel, Switzerland, pp 297. 

Finn, M.J. and Upton, M.E. (1997) Survival of pathogens on modified-athmosphere-packaged shredded carrot and cabbage . Journal of Food Protection, 60, 1347-1350. 

All I could eat after that was a little bit of broccoli, carrots and purple cabbage, and that came right through me unchanged. I was really scared. 

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