Safety evaluation of certain food additives - ipcs inchem

74 ETHYL LAUROYL ARGINATE
Table 7 (contd)
Food category Intake of food item (g/person per day)
A B C D E F G H I J K L M
Fruiting vegetables, other than cucurbits 33.5 236.9 148.9 70.2 50.4 53.9 57.2 60.1 35.5 51.1 42.2 31.5 134.8
Tomatoes fresh 1.3 178.4 102.8 53.4 1.6 0.0 22.8 4.1 12.3 1.8 32.8 0.4 27.3
Tomato juice 5.2 0.5 0.4 2.1 6.9 15.2 0.0 0.8 0.1 7.2 0.0 2.4 45.2
Tomato paste 0.5 1.3 3.5 1.0 3.8 4.5 0.1 2.1 0.6 0.4 0.6 1.4 1.2
Tomatoes peeled 0.1 0.4 0.5 0.4 4.9 3.2 0.2 14.5 0.2 0.0 0.3 0.8 1.2
Leafy vegetables 5.8 45.6 10.9 26.8 18.7 38.9 40.8 12.0 12.5 9.5 5.4 50.0 39.9
Lettuce, head 0.2 23.8 3.6 0.6 11.9 18.0 7.1 7.0 0.6 1.9 2.0 7.1 30.6
Vegetables fresh nes 34.5 34.2 17.2 47.1 40.8 28.1 111.9 7.1 34.8 49.4 22.9 112.4 11.3
Brassica vegetables 2.3 30.9 11.9 44.3 37.6 32.1 33.2 12.9 12.6 2.1 4.7 56.6 26.9
Cabbages 2.1 19.8 8.3 43.9 29.9 28.0 23.6 5.0 12.0 1.9 3.8 55.5 18.9
Flowerhead brassicas 0.2 11.1 3.6 0.4 7.7 4.1 9.6 7.9 0.6 0.2 0.9 1.1 8.0
Legume vegetables 6.1 23.0 18.0 12.8 26.9 5.3 19.6 6.2 6.9 6.0 1.7 29.5 26.3
Vegetables dehydrated 0.1 1.0 0.7 0.3 0.8 1.1 0.5 0.1 0.2 0.2 0.2 1.4 0.6
Vegetables canned nes 0.0 0.3 0.0 1.8 13.5 0.1 1.8 0.0 0.0 0.0 0.7 0.1 1.1
Vegetables frozen 0.1 2.0 0.5 1.2 6.4 3.6 0.6 0.1 0.5 0.0 0.2 3.9 2.2