Nutritional Composition, Antinutrient Contents, and Polyphenol Compounds of Selected Underutilized and Some Commonly Consumed Vegetables in East Wollega, West Ethiopia

Table 2

Mineral contents (mg/100 g, dwb) of composite vegetable samples.

Sample	Calcium	Magnesium	Iron	Phosphorous	Potassium	Zink	Sodium
Cabbage	32.06 ± 10.96^d	8.10 ± 3.90^c	0.64 ± 0.56^c	35.60 ± 0.40^bc	167.50 ± 2.50^c	41.65 ± 1.55^a	17.00 ± 1.00^d
Ethiopia kale	145.00 ± 2.00^b	8.50 ± 1.50^c	3.80 ± 0.30^ab	63.00 ± 1.00^a	804.40 ± 2.10^a	0.37 ± 0.24^c	245.00 ± 5.00^b
Swiss chard	50.50 ± 0.50^c	21.50 ± 1.50^a	2.40 ± 1.20^bc	39.50 ± 1.50^bc	810.00 ± 2.00^a	0.45 ± 0.09^c	443.80 ± 2.00^a
Celery	306.00 ± 4.00^a	11.50 ± 0.50^b	4.85 ± 0.35^a	51.00 ± 1.00^ab	142.50 ± 1.50^d	0.17 ± 0.04^c	77.50 ± 2.50^c
Tomato	8.00 ± 1.00^e	10.50 ± 0.50^b	1.05 ± 0.15^c	26.00 ± 3.00^d	236.50 ± 0.50^b	0.15 ± 0.05^c	5.56 ± 1.44^e
Carrot	29.50 ± 1.50^d	11.83 ± 1.02^b	0.67 ± 0.62^c	11.34 ± 1.46^d	2.83 ± 0.03^e	3.07 ± 0.01^b	1.50 ± 0.80^e

Means within the same column with different superscripts were significantly () different. Values are presented as Mean ± SE, n = 2.