Table 5.
Mineral composition of purees made from different vegetables (BRP = beetroot puree; CRP = carrot puree; CHP = chayote puree; CCP = cucumber puree) wasted in supermarkets.
| Mineral (mg/g of Puree) |
Vegetable Puree | |||
|---|---|---|---|---|
| BRP | CRP | CHP | CCP | |
| Nitrogen | 1.58 ± 0.03 b | 2.06 ± 0.02 d | 1.87 ± 0.02 c | 4.46 ± 0.02 a |
| Phosphorus | 0.11 ± 0.02 c | 0.26 ± 0.04 bc | 0.22 ± 0.02 b | 0.57 ± 0.08 a |
| Potassium | 3.00 ± 0.25 b | 5.10 ± 0.10 ab | 2.98 ± 0.17 c | 7.13 ± 0.14 a |
| Calcium | 0.24 ± 0.05 b | 0.57 ± 0.02 a | 0.34 ± 0.00 b | 0.80 ± 0.01 a |
| Magnesium | 0.11 ± 0.00 b | 0.15 ± 0.02 c | 0.13 ± 0.00 b | 0.46 ± 0.01 a |
| Sulfur | 0.35 ± 0.03 c | 0.77 ± 0.01 b | 0.43 ± 0.02 c | 1.28 ± 0.12 a |
| Copper | 0.0012 ± 0.0001 ab | 0.0019 ± 0.0002 b | 0.0014 ± 0.0001 b | 0.0027 ± 0.0007 a |
| Iron | 0.0092 ± 0.0001 bc | 0.0148 ± 0.0006 c | 0.0116 ± 0.0002 b | 0.0216 ± 0.0008 a |
| Zinc | 0.0076 ± 0.0001 ab | 0.0119 ± 0.0007 b | 0.0090 ± 0.0001 b | 0.0164 ± 0.0003 a |
Note: Different letters in the same column indicate significant differences between the average values using Duncan’s test (p ≤ 0.05).