Effect of Boiling on the Nutrient Composition of Solanum Torvum

Table 1

Mean ± SE Concentration (mg/Kg) of micronutrient in Solanum torvum (n = 6).

Constituent	Fresh fruit	Boiled fruit	Fresh leaves	Boiled leaves
Cu	14.97 ± 1.84	12.90 ± 1.85	16.27 ± 2.65	8.63 ± 2.60
Zn	16.58 ± 1.40	16.15 ± 1.36	16.024 ± 1.60	15.11 ± 2.88
Fe	208.43 ± 18.51	192.57 ± 13.96	226.50 ± 46.82	274.23 ± 67.37
Mn	102.83 ± 17.26	91.23 ± 7.02	95.2 ± 11.20	99.13 ± 15.55

Means did not show any statistical difference in micro-element concentration at P < 0.05.