Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Whey | Inorganics | Antimony | 0.5 | ppm d.b. | Milk | NOSHAN |
| Potato | Potato skin | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Sugar cane | Sugar cane bagasse | Inorganics | Antimony | 10.8 | mg/kg DM | Char. Produced at 530°C by vacuum pyrolysis | ECN Phyllis 2 |
| 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 |
| Onion | Onion hulls | Inorganics | Antimony | 0.07 | ppm d.b. | NOSHAN | |
| Hop | Hops | Inorganics | Antimony | <0.01 | ppm d.b. | NOSHAN | |
| Rape | Rapeseed press cake | Inorganics | Antimony | 18.47 | ppm d.b. | NOSHAN |