Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Potato | Potato | Inorganics | Mercury | <0.1 | ppm d.b. | Selected | NOSHAN |
| Tomatoes | Tomato seed | Inorganics | Mercury | <1 | mg/kg DM | Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery | |
| Sugar beet | Sugar beet, dried | Inorganics | Mercury | <0.1 | ppm d.b. | Flakes | NOSHAN |
| Cheese | Cheese | Inorganics | Mercury | <0.1 | ppm d.b. | Soft | NOSHAN |
| Yoghurt | Yoghurt | Inorganics | Mercury | <0.1 | ppm d.b. | NOSHAN | |
| Mushrooms | Mushrooms | Inorganics | Mercury | <0.1 | ppm d.b. | NOSHAN | |
| Cacao/cocoa | Cacao | Inorganics | Mercury | 0.1 | mg/kg DM | Ash type: ISO 1171 (815 degC) | ECN Phyllis 2 |
| Cucumber | Cucumber | Inorganics | Mercury | 0 | mg/kg DM | Average of 46 samples | ECN Phyllis 2 |
| Lettuce | Lettuce | Inorganics | Mercury | 0 | mg/kg DM | Average of 21 samples | ECN Phyllis 2 |
| Tomatoes | Tomato residues | Inorganics | Mercury | <1 | mg/kg DM | Wet | Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery |