## 4 Discussion
### Macronutrients
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Vegetables** & **Potassium** & **Sodium** & **Calcium** & **Magnetism** & **Copper** & **Manganese** & **Iron** & **Zine** \\ \hline  & r* & 33,48701 \({}^{\circ}\pm 22.66\) & 364.56 \(\pm\) 6.76 & 159,9682 \({}^{\circ}\pm 33.52\) & 156,5989 \(\pm\) 5.66 & 274.5 \(\pm\) 0.15 & 22.46 \(\pm\) 0.96 & 161.37 \(\pm\) 0.90 & 67.86 \(\pm\) 1.49 \\  & b* & 25.6711.1 \(\pm\) 244.64 & 331.04 \({}^{\circ}\pm 15.74\) & 150,087.78 \(\pm\) 47.18 & 1558,651 \({}^{\circ}\pm\) 0.94 & 26.39 \(\pm\) 0.03 & 195.99 \(\pm\) 0.35 & 141.93 \(\pm\) 4.77 & 64.89 \(\pm\) 1.78 \\  & c* & 20,977.63 \({}^{\circ}\pm\) 816.47 & 291.74 \({}^{\circ}\pm\) 74.00 & 139,329.84 \({}^{\circ}\pm\) 197.72 & 1533.10 \({}^{\circ}\pm\) 53.28 & 2.51 \({}^{\circ}\pm\) 0.03 & 17.08 \({}^{\circ}\pm\) 0.13 & 87.51 \({}^{\circ}\pm\) 0.89 & 35.76 \({}^{\circ}\pm\) 0.74 \\ \hline  & r & 2095.9635 \({}^{\circ}\) + 249.36 & 441.35 \({}^{\circ}\) + 19.35 & 3394.43 \({}^{\circ}\) + 86.28 & 1129.05 \({}^{\circ}\) + 10.43 & 2.79 \({}^{\circ}\) + 0.07 & 8.15 \({}^{\circ}\) + 0.42 & 250.75 \({}^{\circ}\pm\) 1.43 & 18.58 \({}^{\circ}\) + 0.33 \\ rutabaga & b & 2013.0688 \({}^{\circ}\) + 1803.18 & 242.21 \(\pm\) 2.98 & 3188.42 \({}^{\circ}\) + 40.18 & 1088.69 \(\pm\) 6.70 & 2.39 \(\pm\) 0.07 & 7.81 \({}^{\circ}\) + 0.08 & 248.95 \(\pm\) 3.72 & 18.74 \({}^{\circ}\) + 0.45 \\  & c & 1523.211 \({}^{\circ}\) + 334.34 & 277.64 \({}^{\circ}\) + 18.75 & 2461.31 \({}^{\circ}\) + 25.50 & 993.43 \({}^{\circ}\) + 19.82 & 1.84 \({}^{\circ}\) + 0.09 & 7.26 \(\pm\) 0.08 & 216.65 \({}^{\circ}\) + 0.55 & 17.35 \({}^{\circ}\pm\) 0.47 \\ \hline  & r & 31,985.46 \({}^{\circ}\) + 92.618 & 760.90 \({}^{\circ}\) + 14.22 & 3789.97 \({}^{\circ}\) + 14.35 & 1366.79 \({}^{\circ}\) + 11.95 & 3.16 \({}^{\circ}\) + 0.15 & 17.64 \(\pm\) 0.46 & 69.70 \({}^{\circ}\) + 2.45 & 56.09 \({}^{\circ}\) + 0.89 \\ cauliflower & b & 31,068.29 \(\pm\) 64.762 & 754.17 \(\pm\) 5.41 & 3790.86 \(\pm\) 14.96 & 1351.68 \(\pm\) 127.2 & 2.73 \({}^{\circ}\) + 0.08 & 17.32 \(\pm\) 0.84 & 85.59 \(\pm\) 4.80 & 53.88 \(\pm\) 2.17 \\  & c & 22.767.62 \({}^{\circ}\) + 281.97 & 534.18 \({}^{\circ}\) + 19.02 & 4068.45 \({}^{\circ}\) + 180.09 & 1207.03 \({}^{\circ}\) + 25.89 & 2.63 \({}^{\circ}\) + 0.15 & 19.41 \({}^{\circ}\) + 0.32 & 46.38 \({}^{\circ}\) + 0.67 & 54.72 \({}^{\circ}\) + 1.52 \\ \hline  & r & 29,681.87 \({}^{\circ}\) + 62.98 & 847.29 \({}^{\circ}\) + 31.12 & 3797.75 \({}^{\circ}\) + 24.40 & 1671.95 \({}^{\circ}\) + 25.53 & 2.95 \({}^{\circ}\) + 0.15 & 20.76 \({}^{\circ}\) + 0.12 & 60.23 \({}^{\circ}\) + 0.94 & 39.87 \({}^{\circ}\) + 2.39 \\  & b & 28,620.92 \({}^{\circ}\) + 183.65 & 701.04 \({}^{\circ}\) + 15.91 & 3458.97 \({}^{\circ}\) + 45.37 & 1607.99 \({}^{\circ}\) + 2.31 & 2.74 \({}^{\circ}\) + 0.06 & 20.17 \({}^{\circ}\) + 0.12 & 59.00 \({}^{\circ}\) + 1.67 & 38.94 \({}^{\circ}\) + 1.09 \\  & c & 20,785.68 \(\pm\) 33.32 & 74.980 \({}^{\circ}\) + 21.55 & 3690.02 \({}^{\circ}\) + 12.84 & 1186.25 \({}^{\circ}\) + 57.90 & 2.58 \({}^{\circ}\) + 0.22 & 13.81 \({}^{\circ}\) + 0.21 & 56.38 \({}^{\circ}\) + 0.88 & 38.08 \({}^{\circ}\) + 0.67 \\ \hline \end{tabular}
\end{table} 
Table 1: The content (mean \(\pm\) SD) of selected minerals in kale, rutabaga, green and purple caulifflower subjected to different technological processing (mg/kg dry matter). The values in the same columns denoted with different letters: a, b, c differ statistically significantly at \(p\leq 0.05\), * raw-by-blanced, c-coded. The greatest potassium reduction was observed in traditionally cooked _Brassica_ (kale and both types of cauliflower) and the lowest, as was expected, in blanched vegetables (rutabaga, green and purple cauliflower) (Table 2). The behavior of minerals during blanching is related to their solubility. Potassium, the most abundant mineral in vegetables, is extremely mobile and is easily lost by leaching during blanching because of its high solubility in water.