Exploration of Foods and Foodomics

From: Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Table 2

Mineral content of U. tuberosus and A. xanthorrhiza flours

Mineral	A. xanthorrhiza (%)	U. tuberosus (%)	p values
K	3.32 ± 0.01^a	4.12 ± 0.02^b	0.010
Mg	1.12 ± 0.01^a	1.22 ± 0.03^b	< 0.01
Ca	0.29 ± 0.00^b	0.15 ± 0.00^a	< 0.01
P	0.22 ± 0.00^a	0.32 ± 0.00^b	< 0.01
S	0.09 ± 0.00^a	0.15 ± 0.00^b	< 0.001
Cl	0.06 ± 0.00^a	0.13 ± 0.00^b	< 0.001
Fe	0.02 ± 0.00^a	0.03 ± 0.00^b	0.012
Mn	0.01 ± 0.00^a	0.01 ± 0.00^a	0.312

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K: potassium; Mg: magnesium; Ca: calcium; P: phosphorus; S: sulfur; Cl: chlorine; Fe: iron; Mn: manganese. Data represent the mean ± standard deviation of the corresponding experiment. In each row, equal letters indicate no significant differences (p < 0.05)