Table 5.
Content of selected mineral components in raw and thermally treated Brussels sprouts after in vitro digestion (mg/kg d.m.).
| Mineral Component | Raw | Thermal Treatment | |||
|---|---|---|---|---|---|
| Steaming | Sous Vide | Boiling | |||
| Potassium | A | 1605.38 ± 31.82 c | 1356.38 ± 45.66 b | 1343.96 ± 8.38 b | 1143.39 ± 2.28 a |
| B | 6.10 ± 0.01 | 5.49 ± 0.05 | 5.22 ± 0.16 | 5.17 ± 0.07 | |
| Calcium | A | 151.9 ± 56.48 b | 138.29 ± 1.18 a | 149.52 ± 1.97 b | 135.70 ± 1.49 a |
| B | 6.85 ± 0.43 | 9.15 ± 0.18 | 9.13 ± 0.30 | 10.17 ± 0.65 | |
| Magnesium | A | 46.92 ± 4.50 a | 48.55 ± 1.62 a | 52.13 ± 2.19 a | 47.94 ± 0.27 a |
| B | 4.54 ± 0.08 | 4.90 ± 0.44 | 5.04 ± 0.16 | 5.02 ± 0.20 | |
| Zinc | A | 3.64 ± 0.06 c | 1.19 ± 0.01 a | 1.45 ± 0.07 b | 1.10 ± 0.00 a |
| B | 17.02 ± 1.37 | 6.83± 0.20 | 7.06 ± 0.61 | 6.57 ± 0.06 | |
| Manganese | <LOQ | <LOQ | <LOQ | <LOQ | |
| Iron | <LOQ | <LOQ | <LOQ | <LOQ | |
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; A—values after in vitro digestion (mg/kg d.m.); B—percentage of bioaccessibility (%); LOQ values (for manganese LOQ = 0.2 mg/kg and iron LOQ = 0.6 mg/kg).