Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Hop | Hops | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Grape | Grape pomace | Inorganics | Antimony | 0.02 | ppm d.b. | NOSHAN | |
| 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 |
| Potato | Potato | Inorganics | Antimony | <0.01 | ppm d.b. | Selected | NOSHAN |
| Sugar beet | Sugar beet, dried | Inorganics | Antimony | 0.2 | ppm d.b. | Flakes | NOSHAN |
| Yoghurt | Yoghurt | Inorganics | Antimony | 0.08 | ppm d.b. | NOSHAN | |
| Onion | Onion | Inorganics | Antimony | <0.01 | ppm d.b. | Slices, fresh | NOSHAN |
| Apple | Apple cake | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Antimony | <0.1 | ppm d.b. | Hard | NOSHAN |