BRÓCOLI 25 Macrominerala Entero Florete Tallo Flores verdes Flores blancas BPBPBPBPP Variedad (A) (0,37)*** (0,53)*** (0,09)*** (0,55)*** (0,28)*** (0,11)*** (0,28)*** (13,7)* (1,3)*** (3,46)*** (45,4)*** (35,1)*** (0,2)* (1,3)*** (1,1)*** (2,8)*** (0,6)*** Parte (B) (0,53)*** (0,74)*** (0,12)*** (0,78)*** (0,40)*** (0,15)*** (0,40)*** (36,7)*** (1,9)*** (4,89)*** (64,2)*** (49,6)*** (0,5)*** (1,8)*** (1,6)*** (4,0)*** (0,8)*** AXB (0,75)*** (1,05)*** (0,18)*** (1,11)*** (0,56)*** (0,22)*** (0,56)*** (52,0)*** (2,7)*** (6,92)*** (90,8)*** (70,1)*** (0,8)*** (2,6)*** (2,3)*** (5,6)*** (1,1)*** P 8,0 S 10,0 Na 2,1 K 31,2 Ca 6,9 Mg 2,7 Cl 2,0 Micromineralb Fe 37,2 Mn 40,2 Zn 42,5 Al 7,0 Si 53,0 Cu 5,0 Ni 5,7 Br 3,0 Sr 77,5 Zr 2,7 11,1 10,0 11,1 13,9 14,2 13,9 4,0 1,1 4,0 40,9 26,6 40,9 6,6 11,3 6,6 3,2 3,4 3,2 2,4 0,7 2,4 122,0 124,5 122,0 43,8 71,3 43,8 64,0 70,1 64,0 160,0 16,5 160,0 199,0 85,0 199,0 5,0 6,3 5,0 ND 8,6 ND ND 2,5 ND 48,8 82,9 48,8 ND 2,6 ND 6,4 7,6 10,1 11,5 11,9 6,9 9,8 14,4 14,0 14,3 3,0 3,9 0,8 2,0 2,4 36,6 75,4 26,5 40,0 42,3 3,9 7,7 11,9 6,9 4,8 1,9 2,9 3,2 3,1 3,1 3,3 8,9 0,6 1,7 1,7 59,6 57,0 120,0 162,0 81,0 16,0 19,0 86,0 65,3 44,7 24,2 32,0 86,5 89,2 88,5 65,0 110,0 42,5 323,0 160,0 51,0 140,0 120,0 460,0 171,0 3,5 5,0 7,0 6,0 6,0 4,0 ND 11,5 ND ND 8,6 11,0 3,0 ND ND 65,9 90,4 71,5 40,0 26,7 2,1 2,4 2,7 ND ND Valores LSD entre paréntesis. B= Bimi; P= Parthenon; ND= no detectados. a (g kg-1 ps); b (mg kg-1 ps). * P < 0,05; ** P < 0,01; *** P < 0,001 Tabla 2: Contenido mineral de diferentes partes de brócoli Parthenon y Bimi (n=3 ± DE). Referencias bibliográficas • Artés, F. y Artés-Hernández, F. (2012). Innovaciones en técnicas de procesado para facilitar el consumo de hortalizas y frutas. CTC Rev. Agroalimentación e Industrias Afines. 51, 9-15. • A.O.A.C. (1990). Total protein content 955.04C and 979.09, In: Helrich K (ed) 15th edn. AOAC International, Arlington VI. • A.O.A.C. (1995). Total dietary fiber 994.13, In: Helrich K (ed) 16th edn. AOAC International, Arlington VI. • Friedman, M. (1996). Nutritional value of proteins from different food sources. A Review. Journal of Agriculture and Food Chemistry 44, 6-29. • Grusak, M. A. (2002). Enhancing mineral content in plant food products. Journal of the American College of Nutrition 21, 178-183. • Jeffery, E. H., Brown, A. F., Kurilich, A. C., Keck, A. S., Matusheski, N., Klein, B. P., and Juviket, J. A. (2003). Variation in content of bioactive components in broccoli. Journal of Food Composition and Analysis 16, 323–330. • Kmiecik, W., Lisiewska, Z., and Korus, A. (2007). Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption. European Food Research and Technology 224, 573-579. • Lisiewska, Z., G␣bczy␣ski, P., Berna␣, E., and Kmiecik, W. (2009). Retention of mineral constituents in frozen leafy vegetables prepared for consumption. Journal of Food Composition and Analysis 22, 218-223. • Petracek, P. D., and Sams, C. E. (1987). The influence of boron on the development of broccoli plants. Journal of Plant Nutrition 10, 2095-2107. • Ramulu, P., and Rao, P.U. (2003). Total, insoluble and soluble dietary fiber contents of Indian fruits. Journal of Food Compositon and Analysis 16, 677-685. • Sosa-Coronel, J., Vest, G., and Herner, R. C. (1976). Distribution of fiber content in asparagus cultivars. HortScience 11, 149-151. • Walters, R. D., Coffey, D. L., and Sams, C. E. (1988). Fiber, nitrate, and protein content of amaranthus accessions as affected by soil nitrogen application and harvest date. HortScience 23, 338-341. tecnología