## 3 Results
### Minerals  
Vegetables are an important source of many bioactive substances, including minerals. These are inorganic substances present in all body tissues and fluids. They are a building material for skeletal system, have different regulating effects and fundamental importance for metabolic processes in the organism [20,22]. Different minerals perform various functions in the body. Magnesium (next to potassium) is crucial intracellular cation, which activates over 300 enzymes. It takes part in the biosynthesis of protein, DNA and RNA. It performs an important function in neuromuscular conduction, regulation of blood pressure, heart function and insulin metabolism. Hence, magnesium deficiencies are the cause of neuromuscular and cardiovascular disorders [23,24]. Calcium, besides its building role in bones and teeth, is involved in the conduction of nerve stimuli, muscle contractility, activation of certain enzymes, hormonal regulation and blood coagulation. This is necessary for correct functioning of the heart and cardiovascular system [22,23,25,26,27,28]. Phosphorus is also involved in the mineralization of skeletal system. It is necessary for the construction of soft tissues, cell membranes and is a component of nucleic acids. It participates in the conduction of nerve stimuli, metabolic processes, energy transformations and helps in maintaining the acid-base balance in the body [22,29,30]. Sodium and potassium take part in water and electrolyte management, acid-base balance and in the regulation of the osmotic pressure of cells. An important role of potassium is the activation of many body enzymes and participation in the metabolism of nutrients: carbohydrates and proteins [22,29,30]. \begin{table}
\begin{tabular}{c c} \hline \hline
**Samples** & **Dry Matter [g/100 g]** \\ \hline Raw broccoli & 9.43 \(\pm\) 0.01 b \\ Broccoli 15 min/85 \({}^{\circ}\)C & 9.55 \(\pm\) 0.01 a \\ Broccoli 30 min/85 \({}^{\circ}\)C & 9.47 \(\pm\) 0.02 b \\ Broccoli 45 min/85 \({}^{\circ}\)C & 9.44 \(\pm\) 0.04 b \\ \hline Raw green beans & 8.03 \(\pm\) 0.05 a \\ Green beans 30 min/85 \({}^{\circ}\)C & 8.12 \(\pm\) 0.03 a \\ Green beans 60 min/85 \({}^{\circ}\)C & 8.19 \(\pm\) 0.16 a \\ Green beans 90 min/85 \({}^{\circ}\)C & 8.02 \(\pm\) 0.15 a \\ \hline Raw beetroot & 11.84 \(\pm\) 0.14 a \\ Beetroot 45 min/85 \({}^{\circ}\)C & 12.35 \(\pm\) 0.15 a \\ Beetroot 90 min/85 \({}^{\circ}\)C & 12.22 \(\pm\) 0.1 a \\ Beetroot 180 min/85 \({}^{\circ}\)C & 10.55 \(\pm\) 0.33 b \\ \hline \hline \end{tabular} Mean values with different letters (a, b) in the column are statistically different (\(p<0.05\)).  
\end{table} 
Table 2: Dry matter content in the tested samples of raw and conducted to _sous-wide_ treatment vegetables. essential oil reported slight reduction in total phenols ascorbic acid, and antioxidant activity after _sous-vide_ cooking. In our study _sous-vide_ cooking of green beans regardless of processing time, did not result in significant (\(p<0.05\)) decrease in any determined mineral (Table 3). Additionally, no significant (\(p<0.05\)) effect on potassium and phosphorus contents was observed during _sous-vide_ cooking from 30 min to 90 min. The applied treatment in all examined times resulted in a significant (\(p<0.05\)) increase in sodium content compared with raw beans, as well as in magnesium when cooked for 60 min, and calcium for 60 min and 90 min. In beetroots samples _sous-vide_ processing from 45 min to 180 min did not significantly (\(p<0.05\)) affect the content of potassium, calcium and phosphorus when compared with non-processed sample (Table 3). Similar to green beans, a significant increase (\(p<0.05\)) in the content of some minerals was observed under _sous-vide_ cooking. 90 min and 180 min treatment resulted in a significant (\(p<0.05\)) increase in magnesium content, while cooking for 45 min caused a significant decrease in its content. As in the case of beans, the _sous-vide_ treatment of beetroots caused a significant (\(p<0.05\)) increase in the sodium content at all examined processing times.