Table 1. The pH, moisture content, and nitrate content in various vegetable powders prepared from Chinese cabbage, radish, and spinach

Vegetable sources	pH	Moisture content (%)	Nitrate content (ppm)
Vegetable sources	pH	Moisture content (%)	Mean±SE	Min	Max
CCP	6.35±0.003^A	5.68±0.10^A	44,077±621^C	42,080	46,078
RP	5.14±0.005^C	3.74±0.45^B	66,178±1,143^B	62,141	70,449
SP	6.10±0.003^B	2.78±0.20^C	120,315±1,505^A	113,768	124,535

Means within a column with different superscript letters are significantly different (p<0.05).
CCP, Chinese cabbage powder; RP, radish powder; SP, spinach powder.