Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Green waste | Biochar from greenhouse waste | Inorganics | Antimony | 8 | mg/kg DM | Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |
| Apple | Apple pomace | Inorganics | Antimony | <0.1 | ppm d.b. | NOSHAN | |
| Orange | Orange peel | Inorganics | Antimony | <0.01 | ppm d.b. | Orange | NOSHAN |
| Cheese | Whey | Inorganics | Antimony | 0.5 | ppm d.b. | Milk | NOSHAN |
| Hop | Hops | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Apple | Apple cake | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Brewer's yeast/grains, unspecified | Beer yeast | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Brewer's yeast/grains, unspecified | Brewing cake | Inorganics | Antimony | <0.1 | ppm d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Antimony | <0.1 | ppm d.b. | Hard | NOSHAN |