Świeże nasiona bobu o tzw. ,,dojrzałości mlecznej" w zależności od odmiany i stopnia dojrzałości zawierały 7,0 - 32,7 mg NO3 oraz 0,31 - 0,51 mg NO2 w 1 kg. Mrożonka po ugotowaniu 5,8 - 23,7 mg NO3 i 0,7 - 1,37 mg NO2/kg a konserwa sterylizowana odpowiednio 6,5 - 30,3 mg i 0,61 - 1,14 mg.
Taking into account broadening of the assortment of legume products and enhancing its consumption Institute of Agriculture and Food Biotechnology developed the technology of thermally preserved products with lentil, chickling vetch and chickpea. The dominating ingredient of these multicompo- nent products are seeds of one of the above mentioned legume species, with the addition of vegetables and spices. Lentil products (lentil with vegetables; lentil with sausage, lentil with prunes) were obtained with the domestic varieties Anita and Tina. Chickling vetch and chickpea products are in the form of paste, which can be spread on bread and were designed as a vegetarian food. Several kinds of pastes were developed: tomato-chickling vetchi, mushroom-chickling vetchi, meat-flavoured chickpea, chickpea with mushroomschickpea with garlic. The domestic Derek variety of chickling vetch and the imported chickpea seeds were used for preparing pastes.