Effect of Boiling on the Nutrient Composition of Solanum Torvum

Table 2

Mean ± SE Concentration (%) of macro-mineral in Solanum torvum.

Constituent	Fresh fruit	Boiled fruit	Fresh leaves	Boiled leaves
Na	0.31 ± 0.05	0.32 ± 0.08	0.24 ± 0.03	0.27 ± 0.03
Mg	0.32 ± 0.06	0.29 ± 0.03	0.33 ± 0.05	0.25 ± 0.05
P	0.58 ± 0.08	0.66 ± 0.07	0.58 ± 0.10	0.34 ± 0.11
Ca	0.47 ± 0.07	0.42 ± 0.06	0.69 ± 0.15	0.74 ± 0.24
K	1.84 ± 0.21	1.55 ± 0.14	1.80 ± 0.13	1.26 ± 0.09
SO4	1.5 ± 0.15	1.44 ± 0.24	2.11 ± 0.41	1.84 ± 0.35

No significant differences were observed in the concentrations of the various macro-minerals in all the treatments.