Table 2 Mineral compositions of different indigenous vegetables.

From: Nutritional composition, bioactive compounds and antioxidant potentiality of some indigenous vegetables consumed in Bangladesh

Vegetables

Ca (mg/g)

Mg (mg/g)

Fe (mg/g)

Na (mg/g)

K (mg/g)

BathuaGreen

7.87 ± 0.012 b

0.84 ± 0.012 c

0.63 ± 0.012 h

1.61 ± 0.012 e

79.4 ± 0.006 a

BathuaRed

7.46 ± 0.012 d

0.84 ± 0.012 c

0.36 ± 0.012 i

1.87 ± 0.012 d

71.1 ± 0.006 c

Telakucha

7.88 ± 0.012 a

0.82 ± 0.012 e

0.9 ± 0.012 f

1.52 ± 0.012 f

68.8 ± 0.006 d

Shaknotey

7.37 ± 0.012 f

0.82 ± 0.012 e

1.23 ± 0.012 e

1.48 ± 0.012 h

67.2 ± 0.006 f

ShojneViolet

2.15 ± 0.012 i

0.79 ± 0.012 g

1.34 ± 0.012 c

1.26 ± 0.012 i

73.5 ± 0.006 b

ShojneGreen

5.16 ± 0.012 g

0.83 ± 0.012 d

1.63 ± 0.012 a

1.51 ± 0.012 g

68.0 ± 0.006 e

Malancha

7.43 ± 0.012 e

0.89 ± 0.012 a

1.3 ± 0.012 d

1.93 ± 0.012 b

49.4 ± 0.006 i

Ghagra

7.82 ± 0.012 c

0.80 ± 0.012 f

0.82 ± 0.012 g

1.94 ± 0.012 a

62.0 ± 0.006 h

Lalshak (Test)

3.59 ± 0.012 h

0.86 ± 0.012 b

1.4 ± 0.020 b

1.9 ± 0.012 c

65.6 ± 0.006 g

  1. [Na = sodium; K = potassium; Ca = calcium; Mg = magnesium; Fe = iron. Data presented as means ± standard deviation in each column followed by different letters are significantly different at p < 0.05 as determined by Honestly significant difference test (Tukey’s HSD test) using the R program].
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