Table 6.

Organic acids in raw and boiled wild vegetables (g/100 g fresh weight).

Species		Oxalic Acid	Glutamic Acid	Malic Acid	Citric Acid
Rumex pulcher L.	Raw	0.73 ± 0.02 *	nd	nd	0.102 ± 0.003 *
	Boiled	0.29 ± 0.02	nd	nd	0.034 ± 0.003
Silene vulgaris (Moench) Garcke.	Raw	0.63 ± 0.07 *	nd	nd	0.12 ± 0.01 *
	Boiled	0.45 ± 0.03	nd	nd	0.06 ± 0.02
Asparagus acutifolius L.	Raw	0.10 ± 0.01	0.042 ± 0.005 *	0.22 ± 0.04 *	0.33 ± 0.05
	Boiled	0.08 ± 0.00	0.029 ± 0.002	0.09 ± 0.01	0.20 ± 0.07
Bryonia dioica L.	Raw	0.36 ± 0.02 *	0.119 ± 0.004 *	1.71 ± 0.04 *	0.06 ± 0.01 *
	Boiled	0.13 ± 0.01	nd	0.98 ± 0.07	0.041 ± 0.005
Humulus lupulus L.	Raw	0.09 ± 0.02	nd	0.77 ± 0.17 *	0.17 ± 0.01
	Boiled	0.083 ± 0.007	nd	0.47 ± 0.02	0.12 ± 0.03
Tamus communis L.	Raw	0.08 ± 0.01	nd	nd	0.34 ± 0.02 *
	Boiled	0.08 ± 0.01	nd	nd	0.24 ± 0.01

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