Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Table 2

Mineral composition of spice powders on dry weight basis (mg/kg⁻¹).

Spices	Calcium	Potassium	Sodium
Onion	5.0 ± 0.0^d	135.0 ± 0.0^c	14.3 ± 0.6^c
Ginger	6.0 ± 0.0^d	229.7 ± 0.6^a	16.0 ± 0.0^c
Turmeric	6.3 ± 0.6^d	169.0 ± 0.0^b	16.3 ± 0.6^c
Coriander	18.3 ± 2.5^c	94.7 ± 4.9^e	95.3 ± 5.5^a
Fennel	32.0 ± 2.6^a	116.3 ± 5.0^d	42.7 ± 2.5^b
Mint	24.7 ± 1.5^b	89.7 ± 0.6^e	18.3 ± 0.6^c

Mean ± SD; means bearing same letters in a column are statistically nonsignificant at .