This aspect is very important when fruits and vegetables are eaten fresh. For example, sprinkling water with high iron content (more than ten mg/l) can cause iron hydroxide to precipitate on fruits, vegetables or ornamental plants.
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This aspect is very important when fruits and vegetables are eaten fresh. For example, sprinkling water with high iron content (more than ten mg/l) can cause iron hydroxide to precipitate on fruits, vegetables or ornamental plants.