Table 4.

Mineral microelements in raw and boiled wild vegetables (mg/100 g fresh weight).

Species		Cu (mg/100 g)	Fe (mg/100 g)	Mn (mg/100 g)	Zn (mg/100 g)
Rumex pulcher L.	Raw	0.10 ± 0.01	1.26 ± 0.03	0.22 ± 0.01	0.39 ± 0.02 *
	Boiled	0.08 ± 0.01	1.10 ± 0.18	0.20 ± 0.02	0.18 ± 0.03
Silene vulgaris (Moench) Garcke.	Raw	0.01 ± 0.002	0.21 ± 0.00 *	0.55 ± 0.01 *	0.51 ± 0.01 *
	Boiled	0.06 ± 0.02	0.47 ± 0.02	0.60 ± 0.01	0.20 ± 0.01
Asparagus acutifolius L.	Raw	0.13 ± 0.01 *	0.36 ± 0.03	0.07 ± 0.003 *	0.85 ± 0.01 *
	Boiled	0.38 ± 0.08	0.22 ± 0.09	0.12 ± 0.01	0.42 ± 0.00
Bryonia dioica L.	Raw	0.26 ± 0.02 *	0.41 ± 0.02 *	0.13 ± 0.005 *	0.61 ± 0.03 *
	Boiled	0.10 ± 0.01	0.20 ± 0.005	0.08 ± 0.001	0.30 ± 0.03
Humulus lupulus L.	Raw	0.14 ± 0.02 *	0.58 ± 0.03	0.10 ± 0.002 *	0.82 ± 0.01 *
	Boiled	0.08 ± 0.001	0.57 ± 0.07	0.18 ± 0.02	0.40 ± 0.02
Tamus communis L.	Raw	0.14 ± 0.01 *	0.48 ± 0.02	0.11 ± 0.03	0.64 ± 0.01 *
	Boiled	0.09 ± 0.02	0.43 ± 0.04	0.13 ± 0.01	0.44 ± 0.04

Data expressed as mean ± standard deviation (n − 1). n = 3. Different letters mean statistically significant differences (p < 0.05). * Statistically significant differences (p < 0.05), between raw and boiled samples.