Table 3.

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

Minerals	Traditional cooking mean ± SD	Sous‐vide mean ± SD	Δ Change	CI low	CI high
Magnesium (mg)	43.92 ± 1.02	82.82 ± 2.07	38.90	35.2	42.6
Potassium (mg)	143.25 ± 3.92	182.35 ± 2.56	39.10	31.6	46.6
Iron (mg)	11.72 ± 0.25	5.92 ± 0.23	−5.80	−6.34	−5.26
Zinc (mg)	68.10 ± 1.95	430.25 ± 8.10	362.15	348.79	375.51
Copper (mg)	25.10 ± 0.64	97.20 ± 2.04	72.10	68.67	75.53