Table 4.

Measure of the total amount of minerals expressed in mg/100 g of cooked product of pearl barley 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)	49.07 ± 0.88	37.12 ± 0.97	−11.95	−14.05	−9.85
Potassium (mg)	39.82 ± 0.86	71.47 ± 1.82	31.65	28.42	34.88
Iron (mg)	2.10 ± 0.04	3.60 ± 0.12	1.50	1.3	1.7
Zinc (mg)	–		–	–	–
Copper (mg)	43.07 ± 0.97	59.20 ± 1.26	16.13	13.58	18.68