Table 2.
Mineral content (mg/100 g DW) of parsley and mallow leaves, fresh and heat-treated.
| Element | Parsley | Mallow | ||||||
|---|---|---|---|---|---|---|---|---|
| Fresh | Blanched | Boiled | Microwaved | Fresh | Blanched | Boiled | Microwaved | |
| Fe | 13.92 ± 0.38 a | 8.28 ± 0.21 b | 12.18 ± 0.86 a | 7.36 ± 0.52 b | 8.61 ± 0.15 b | 11.75 ± 0.59 a | 7.15 ± 0.62 b | 8.11 ± 1.64 b |
| Zn | 1.64 ± 0.03 a | 1.07 ± 0.04 b | 1.57 ± 0.07 a | 0.93 ± 0.07 c | 0.84 ± 0.01a | 0.53 ± 0.04 b | 0.36 ± 0.05 c | 0.39 ± 0.07 bc |
| Mg | 181.52 ± 1.36 a | 182.8 ± 0.47 a | 182.62 ± 0.29 a | 179.63 ± 1.43 b | 185.49 ± 0.65 a | 184.89 ± 0.28 a | 184.52 ± 2.89 a | 180.35 ± 0.69 b |
| Ca | 325.35 ± 1.20 a | 227.58 ± 2.18 d | 287.83 ± 1.39 b | 259.61 ± 3.41 c | 594.68 ± 4.45 b | 694.1 ± 4.92 a | 558.51 ± 2.32 c | 548.74 ± 0.14 d |
Fe: iron; Zn: zinc; Mg, magnesium; Ca: calcium. Results expressed as mean ± SD; different superscripted letters (a, b, c, d) in the same row indicate a significant difference between means at p < 0.05.