Table 2.

Measure of the total amount of minerals expressed in mg/100 g of cooked product of cereal soup cooked with traditional cooking (T) and sous‐vide (SV)

Minerals	Traditional cooking mean ± SD	Sous‐vide mean ± SD	Δ Change	CI (95%) low	CI (95%) high
Magnesium (mg)	30.22 ± 1.01	47.12 ± .95	16.90	14.68	19.12
Potassium (mg)	268.5 ± 3.05	254.75 ± 3.71	−13.75	−21.45	−6.05
Iron (mg)	1.22 ± 0.01	4.27 ± 0.09	3.05	2.9	3.2
Zinc (mg)	8.85 ± 0.17	172.42 ± 3.22	163.57	158.4	168.74
Copper (mg)	0.00 ± 0.00	57.12 ± 1.23	57.12	55.15	59.09