Table 4.
Content of selected mineral components in raw and thermally treated Brussels sprouts (mg/kg d.m.).
| Mineral Component | Raw | Thermal Treatment | ||
|---|---|---|---|---|
| Steaming | Sous Vide | Boiling | ||
| Potassium | 26,327.15 ± 483.29 c | 24,699.68 ± 618.87 b | 25,991.36 ± 187.01 bc | 21,899.37 ± 715.87 a |
| Sodium | 647.47 ± 1.77 c | 577.41 ± 10.98 b | 653.89 ± 0.85 c | 495.08 ± 5.66 a |
| Calcium | 2219.22 ± 45.60 c | 1512.06 ± 16.65 ab | 1638.90 ± 76.32 b | 1336.87 ± 99.65 a |
| Magnesium | 1033.77 ± 80.54 a | 992.50 ± 57.00 a | 1034.91 ± 9.98 a | 954.78 ± 32.26 a |
| Manganese | 13.01 ± 0.61 a | 13.09 ± 0.40 a | 14.74 ± 0.09 b | 14.30 ± 0.11 b |
| Iron | 32.32 ± 3.04 a | 34.65 ± 1.78 a | 36.62 ± 2.15 a | 32.85 ± 3.26 a |
| Zinc | 21.47 ± 1.35 b | 17.40 ± 0.33 a | 20.52 ± 0.85 b | 16.78 ± 0.09 a |
Results are shown as mean ± standard deviation (SD); n = 3; means followed by the same letter (a,b,c) in a row are not significantly different (p < 0.05); d.m.—dry matter.