Table 2.
Changes in potassium and sodium content in vegetables from organic and conventional cultivation, according to cooking method.
| Cooking Method | Organic Cultivation | Conventional Cultivation | ||||||
|---|---|---|---|---|---|---|---|---|
| Potassium | Sodium | Potassium | Sodium | |||||
| mg/100 g | Cooked/Raw | mg/100 g | Cooked/Raw | mg/100 g | Cooked/Raw | mg/100 g | Cooked/Raw | |
| Zucchini | ||||||||
| Raw | 1.513.3 ± 71.3 a | 1.0 | 1.5 ± 0.1 a | 1.0 | 150.4 ± 4.5 bc | 1.0 | 6.3 ± 0.6 bc | 1.0 |
| Boiling (10 min) | 1.217.4 ± 32.1 b | 0.8 | 1.2 ± 0.1 b | 0.8 | 152.4 ± 3.0 bc | 1.0 | 4.7 ± 0.4 d | 0.8 |
| Steaming (12 min) | 1.090.9 ± 56.7 c | 0.7 | 0.8 ± 0.0 c | 0.5 | 162.5 ± 11.5 ab | 1.1 | 5.4 ± 0.5 cd | 0.9 |
| Microwave steaming (12 min) | 1.090.0 ± 23.0 c | 0.7 | 1.2 ± 0.1 b | 0.8 | 148.9 ± 3.1 c | 1.1 | 9.7 ± 0.5 a | 1.5 |
| Microwave (16 min) | 1.069.1 ± 22.7 c | 0.7 | 1.1 ± 0.1 b | 0.7 | 172.2 ± 10.0 a | 1.2 | 8.8 ± 0.5 a | 1.4 |
| Combined oven (13 min) | 1.035.5 ± 8.9 c | 0.7 | 1.2 ± 0.3 b | 0.9 | 86.9 ± 3.0 d | 0.6 | 7.3 ± 1.1 b | 0.8 |
| Broccoli | ||||||||
| Raw | 81.4 ± 3.0 b | 1.0 | 7.8 ± 0.3 b | 1.0 | 159.4 ± 4.2 bc | 1.00 | 9.4 ± 0.5 b | 1.0 |
| Boiling (8 min) | 55.6 ± 4.7 c | 0.7 | 7.9 ± 0.1 b | 1.0 | 107.6 ± 4.1 e | 0.7 | 6.3 ± 0.5 c | 0.7 |
| Steaming (10 min) | 79.7 ± 2.6 b | 1.0 | 5.9 ± 0.0 c | 0.8 | 154.3 ± 14.9 c | 1.0 | 9.6 ± 1.0 b | 1.0 |
| Microwave steaming (10 min) | 77.8 ± 4.0 b | 1.0 | 5.8 ± 0.3 c | 0.7 | 184.0 ± 9.4 a | 1.2 | 9.1 ± 0.4 b | 1.0 |
| Microwave (8 min) | 132.9 ± 6.2 a | 1.6 | 9.8 ± 0.7 a | 1.2 | 176.0 ± 14.6 ab | 1.1 | 7.0 ± 0.0 c | 0.7 |
| Combined oven (15 min) | 61.4 ± 4.9 c | 0.7 | 8.2 ± 0.1 b | 1.0 | 133.41.2 d | 0.8 | 11.6 ± 0.1 a | 1.2 |
| Carrot | ||||||||
| Raw | 1.155.9 ± 46.7 de | 1.0 | 3.6 ± 0.1 d | 1.0 | 169.7 ± 5.9 b | 1.0 | 7.4 ± 0.5 c | 1.0 |
| Boiling (10 min) | 1.108.4 ± 90.7 e | 1.0 | 4.7 ± 0.4 b | 1.3 | 167.5 ± 4.7 b | 1.0 | 6.5 ± 0.6 d | 0.9 |
| Steaming (10 min) | 1.352.6 ± 37.3 ab | 1.1 | 4.4 ± 0.3 bc | 1.2 | 181.4 ± 7.6 b | 1.1 | 7.2 ± 0.3 cd | 1.0 |
| Microwave steaming (10 min) | 1.324.1 ± 30.5 bc | 1.1 | 5.2 ± 0.2 a | 1.4 | 129.0 ± 11.8 c | 0.8 | 7.6 ± 0.4 bc | 1.0 |
| Microwave (10 min) | 1.434.4 ± 24.6 a | 1.2 | 4.2 ± 0.2 c | 1.1 | 173.6 ± 16.5 b | 1.0 | 8.4 ± 0.6 ab | 1.1 |
| Combined oven (11 min) | 1.247.7 ± 56.5 cd | 0.54 | 5.3 ± 0.2 a | 1.5 | 205.8 ± 1.4 a | 1.2 | 9.2 ± 0.5 a | 1.2 |
a–d For each vegetable and attribute, in columns, the same letter values do not differ by the Fischer test (p > 0.05). Potassium and sodium contents are expressed based on the vegetable´s fresh weight.