Table 6.
Measure of the total amount of minerals expressed in mg/100 g of cooked product of red lentis 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) | 33.07 ± 0.83 | 74.80 ± 1.62 | 41.73 | 38.81 | 44.65 |
| Potassium (mg) | 60.32 ± 0.32 | 313.50 ± 6.10 | 253.18 | 243.39 | 262.97 |
| Iron (mg) | 2.40 ± 0.04 | 29.10 ± 0.88 | 26.70 | 25.29 | 28.11 |
| Zinc (mg) | 0.00 ± 0.00 | 43.65 ± 0.57 | 43.65 | 42.74 | 44.56 |
| Copper (mg) | 43.52 ± 1.12 | 73.85 ± 1.89 | 30.33 | 26.81 | 33.85 |
aΔ Change: amount of minerals expressed in mg preserved by sous‐vide cooking (mean of minerals by sous‐vide cooking minus mean of minerals by traditional cooking); bCI 95%: confidence interval of mean change.