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Measure of the total amount of minerals expressed in mg/100 g of cooked product of peas 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) | 31.52 ± 0.84 | 39.00 ± 0.91 | 7.48 | 5.49 | 9.47 |
| Potassium (mg) | 71.42 ± 0.71 | 182.10 ± 2.64 | 110.68 | 106.3 | 115.06 |
| Iron (mg) | 1.37 ± 0.03 | 7.22 ± 0.14 | 5.85 | 5.62 | 6.08 |
| Zinc (mg) | – | – | – | – | – |
| Copper (mg) | 78.45 ± 1.67 | 69.17 ± 1.58 | −9.28 | −12.97 | −5.59 |
