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Table in item 6 (1), Section A GeneralCompositional ...

Column 1 Column 2 Column 3 Rice (brown rice) ppmCorn (maize) ppmSoybeans, ppmBeans, dry (including butter beans, cowbeans(red beans), lentil, lima beans, pegia, sultani,sultapya and white beans))* ppmBroad ppmSweet ppmJapanese radish, roots (including radish) ppmJapanese radish, leaves (including radish) ppmTurnip, ppmTurnip, ppmChinese ppmBrussels ppmKomatsuna, Japanese mustard ppmLettuce (including cos lettuce and leaf lettuce) ppmPimiento (sweet pepper) ppmEgg ppmCucumber (including gherkin) ppmPumpkin (including squash) ppmOriental pickling melon (vegetable) ppmWater ppmPeas, immature (with pods) ppmKidney beans, immature (with pods) ppmUnshu orange, ppmCitrus natsudaidai, ppmCitrus natsudaidai, ppmBHC (as total of alpha-BHC, beta-BHC,gamma-BHC and delta-BHC) Table in item 6 (1), Section A GeneralCompositional Standards for Food, Part I Food:The maximum residue limits of substances used as ingredients of agricultural chemicals in foods ( MRLs List)1/244 Japanese ppmJapanese ppmTea (limited unfermented tea) ppm2,4-DRice (brown rice) ppmCorn (maize) ppmOther cereal ppmSoybeans, ppmBeans, dry* ppmBroad ppmPeanuts, ppmOther ppmAsparagus5 ppmPeas, immature (with pods) ppmKidney beans, immature (with pods) ppmGreen ppmUnshu orange, ppmCitrus natsudaidai, who

Column 1 Column 2 Column 3 Rice (brown rice) 0.2 ppm Wheat 0.2 ppm Corn (maize) 0.2 ppm Buckwheat 0.2 ppm Soybeans, dry 0.2 ppm Beans, dry (including butter beans, cowbeans

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