Table 5.

Concentrations of mineral in foods of the analysed olive cultivars at two different harvest seasons.

	CORNEZUELO		CORNICABRA		PICUAL
Element	2017/2018	2018/2019	2017/2018	2018/2019	2017/2018	2018/2019
As	0.231–0.260	0.100–0.108	0.224–0.255	0.095–0.103	0.23–0.26	0.091–0.100
Ba	0.24–0.27	-	0.874–0.950	0.56–0.83	0.35–0.54	0.099–0.122
Ca	370–620	260–690	590–980	440–810	340–700	187–510
Cd	0.145–0.160	0.009–0.010	0.138–0.157	0.080–0.083	0.15–0.16	0.079–0.084
Cu	1.4–2.0	1.67–3.9	1.47–3.30	4.1–6.7	2.38–4.35	3.5–10.0
Fe	10.0	Detected *	Detected *	2.5–4.9	Detected *	1.84–2.5
K	4600–5700	5400–7600	7000–11,400	7200–10,800	5300–10,100	5700–7000
Mg	130–180	150–210	126–209	160–202	109–257	119–152
Mn	1.30–1.86	1.4–1.8	1.42–2.30	1.9–3.0	1.31–2.00	1.16–1.40
Mo	0.122–0.139	-	0.131–0.168	-	0.13–0.15	-
Na	-	5.1	-	3.4–6.3	-	2.90–4.05
Ni	Detected *	0.046–0.058	Detected *	0.236–0.510	Detected *	0.062–0.180
P	330–430	410–600	200–380	320–700	260–458	380–830
Sb	0.075–0.088	0.071–0.089	0.073–0.084	-	0.080–0.083	-
Sn	Detected *	-	Detected *	-	Detected *	-
Ti	-	-	-	0.072–0.075	-	0.13
Zn	2.8–3.7	2.48–3.20	2.6–2.8	3.22–5.54	2.53–4.30	1.70–2.53

Data are expressed as ranges of concentrations (µg g⁻¹ fresh weight) of three (2017/2018 season) or four (2018/2019 season) harvest times. * Concentrations between detection and quantitation limits.