. 2021 Apr 26;26(9):2515. doi: 10.3390/molecules26092515

Table 4.

Vitamin content in spinach, kale, and purslane [10] (Mean ± SD; n = 3), dry weight.

Vitamins	Spinach	Kale	Purslane
Vitamin A (Retinol) (IU/100 g)	<100 ± 0 ^a	<100 ± 0 ^a	<100 ± 0 ^a
Vitamin C (Ascorbic acid) (mg/100 g)	51.9 ± 1.5 ^a	135.0 ± 2.6 ^b	152 ± 9.3 ^c
Vitamin E (α-tocopherol) (µg/100 g)	13.5 ± 0.7 ^a	14.2 ± 0.2 ^a	11967 ± 57.7 ^b

Note: Values followed by different letters denote significant difference at p < 0.05 for each analyte between the spinach, kale, and purslane across rows; those followed by the same letters denote no significant difference.