Table 7.

Measure of the amount of specific inorganic components (ashes) expressed in mg/100 g of cooked product in all six samples 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
Cereal soup	260 ± 13	1240 ± 21	980.00	−1022.89	−937.10
Borlotti beans	412 ± 12	2737 ± 82	2321.66	−2532.47	−2110.86
Pearl barley	157 ± 4	699 ± 21	541.33	−588.59	−494.07
Peas	486 ± 15	473 ± 14	−13.00	−19.95	45.95
Red lentis	374 ± 11	1629 ± 48	1137.66	−1634.48	−640.84

Traditional cooking\sous‐vide: mean of minerals expressed in mg/100 g after cooking; Δ 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); CI 95%: confidence interval of mean change.