Table 1.
Dry matter content and the chemical composition of Brussels sprouts raw and after thermal treatments (g/100 g f.m.).
| Treatment | Dry Matter | Ash | Protein | Crude Fat | Dietary Fiber | Digestible Carbohydrates |
|
|---|---|---|---|---|---|---|---|
| Raw | 15.93 ± 0.42 b | 1.13 ± 0.02 b | 3.45 ± 0.01 d | 0.30 ± 0.02 b | 5.26 ± 0.04 c | 5.76 ± 0.04 c | |
| Thermal treatments |
Steaming | 15.05 ± 0.73 b | 1.10 ± 0.01 b | 3.29 ± 0.00 b | 0.20 ± 0.02 a | 5.27 ± 0.06 c | 5.20 ± 0.00 b |
| Sous vide | 15.16 ± 0.29 b | 1.13 ± 0.02 b | 3.43 ± 0.01 c | 0.26 ± 0.01 b | 5.11 ± 0.06 b | 5.18 ± 0.00 b | |
| Boiling | 14.05 ± 0.20 a | 0.98 ± 0.00 a | 3.09 ± 0.01 a | 0.17 ± 0.01 a | 4.76 ± 0.07 a | 5.05 ± 0.01 a | |
Results are shown as mean ± standard deviation (SD). Means in a column followed by the same letter (a,b,c,d) are not significantly different (p < 0.05); f.m. fresh matter.