Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Inorganics | Strontium | 3.88 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Strontium | 2.62 | ppm d.b. | Soft and hard | NOSHAN |
| Green waste | Biochar from greenhouse waste | Inorganics | Strontium | 460 | 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 |
| Olive | Olive pomace | Inorganics | Strontium | 23.62 | ppm d.b. | NOSHAN | |
| Hop | Hops | Inorganics | Strontium | 12.36 | ppm d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Strontium | 15.71 | ppm d.b. | NOSHAN | |
| Olive | Olive cake | Inorganics | Strontium | 45 | mg/kg DM | ECN Phyllis 2 | |
| Rape | Rapeseed press cake | Inorganics | Strontium | 36.58 | ppm d.b. | NOSHAN | |
| Apple | Apple | Inorganics | Strontium | 1.49 | ppm d.b. | Whole | NOSHAN |
| Grape | Grape pomace | Inorganics | Strontium | 80.84 | ppm d.b. | NOSHAN |