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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Grape | Grape pomace | Inorganics | Barium | 5.63 | ppm d.b. | NOSHAN | |
| Onion | Onion hulls | Inorganics | Barium | 10.17 | ppm d.b. | NOSHAN | |
| Hop | Hops | Inorganics | Barium | 5.29 | ppm d.b. | NOSHAN | |
| Rape | Rapeseed press cake | Inorganics | Barium | 6.85 | ppm d.b. | NOSHAN | |
| Apple | Apple | Inorganics | Barium | 0.6 | ppm d.b. | Whole | NOSHAN |
| Green waste | Biochar from greenhouse waste | Inorganics | Barium | 26 | mg/kg DM | Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper | ECN Phyllis 2 |
| Cacao/cocoa | Cacao shells | Inorganics | Barium | 15 | mg/kg DM | ECN Phyllis 2 | |
| Apple | Apple cake | Inorganics | Barium | 3.73 | ppm d.b. | NOSHAN | |
| Cheese | Cheese | Inorganics | Barium | 0.8 | ppm d.b. | Hard | NOSHAN |
| Barley | Malted barley germs | Inorganics | Barium | 10.18 | ppm d.b. | NOSHAN |