Table 3.

Mineral (mg/kg) and crude protein (%) contents of broccoli cooked using different techniques.

Treatments	P	K	Ca	Mg	S	Fe	Cu	Mn	Zn	B	Protein
Control (Fresh)	3114.94 ± 21.59 f	29,730.49 ± 299.48 c *	3555.67 ± 54.46 f	1197.02 ± 50.90 f	3935.51 ± 34.56 e	46.60 ± 1.40 e	2.73 ± 0.03 d	9.61 ± 0.55 f	11.88 ± 0.11 f	2.76 ± 0.04 d	13.35 ± 0.32 f
Conventional boiling	4383.36 ± 159.37 a	19,638.27 ± 526.42 f **	6052.69 ± 150.03 a	1610.79 ± 37.84 b	3167.03 ± 43.75 f	51.59 ± 1.14 c	3.28 ± 0.34 b	13.07 ± 0.54 e	13.48 ± 0.09 e	2.21 ± 0.41 e	15.75 ± 0.43 b
Boiling in a vacuum bag	3787.59 ± 30.86 d	32,729.06 ± 998.34 a	4731.34 ± 240.78 c	1508.55 ± 30.02 c	4208.92 ± 60.08 c	41.46 ± 0.24 f	3.55 ± 0.10 a	14.54 ± 0.05 d	16.30 ± 0.02 b	6.13 ± 0.72 a	17.27 ± 0.47 a
High-pressure boiling	3908.20 ± 16.18 c	21,876.31 ± 463.36 e	5598.51 ± 32.73 b	1326.53 ± 0.88 e	4015.41 ± 19.26 d	53.06 ± 2.11 b	2.97 ± 0.40 c	15.22 ± 0.13 a	14.34 ± 0.12 d	1.70 ± 0.02 f	15.61 ± 0.12 c
Conventional heating	3658.44 ± 85.05 e	28,322.47 ± 1190.18 d	3791.24 ± 127.93 e	5039.27 ± 557.90 a	4969.11 ± 137.71 b	55.99 ± 5.31 a	2.56 ± 0.11 f	14.89 ± 1.05 c	17.53 ± 1.16 a	5.12 ± 0.22 b	13.85 ± 0.83 e
Microwave heating	3934.30 ± 51.88 b	30,420.44 ± 211.57 b	4156.85 ± 73.95 d	1392.06 ± 42.53 d	5112.97 ± 70.60 a	48.51 ± 0.36 d	2.64 ± 0.13 e	15.04 ± 0.71 b	15.39 ± 1.71 c	4.41 ± 0.68 c	14.02 ± 0.80 d

* standard deviation; ** values within each column followed by different letters are significantly different at p < 0.05.