Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Lettuce | Lettuce | Inorganics | Arsenic | 0.2 | mg/kg DM | Average of 54 samples | ECN Phyllis 2 |
| Cheese | Whey | Inorganics | Arsenic | 0.09 | ppm d.b. | Milk | NOSHAN |
| Potato | Potato skin | Inorganics | Arsenic | 0.32 | ppm d.b. | NOSHAN | |
| Brewer's yeast/grains, unspecified | Brewing cake | Inorganics | Arsenic | <0.1 | ppm d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Inorganics | Arsenic | 0.22 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Arsenic | 0.1 | ppm d.b. | Soft and hard | NOSHAN |
| Nuts, unspecified | Nut kernels | Inorganics | Arsenic | <1 | mg/kg DM | Almond. Country: Spain | ECN Phyllis 2 |
| Olive | Olive pomace | Inorganics | Arsenic | 0.18 | ppm d.b. | NOSHAN | |
| Sugar beet | Sugar beet leaves | Inorganics | Arsenic | 6.6 | ppm | Beta vulgaris | Utilization of fruit and vegetable wastes, FAO |
| Tomatoes | Tomato peel | Inorganics | Arsenic | <1 | mg/kg DM | Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery |