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

Table 4

Molar ratios of commonly consumed vegetables.

Name of sample	ph/Ca	ph/Fe	ph/Zn	Caph/Zn
Cabbage/Brassica oleracea/	0.24 ± 0.01^b	18.9 ± 0.10^b	0.29 ± 0.00^f	0.00 ± 0.00^d
Ethiopia kale/Brassica carinata/	0.03 ± 0.01^e	1.43 ± 0.01^f	10.05 ± 0.05^e	0.37 ± 0.01^b
Swiss chard/Beta vulgaris/	0.19 ± 0.00^c	6.25 ± 0.00^d	25.05 ± 0.05^c	0.31 ± 0.01^b
Celery/Apium graveolens/	0.05 ± 0.01^d	4.44 ± 0.01^e	133.32 ± 0.02^b	10.15 ± 0.05^a
Tomato/Lycopersicon esculentum/	0.60 ± 0.00^a	16.0 ± 0.05^c	160.05 ± 0.05^a	0.32 ± 0.01^b
Carrot/Daucus carota/	0.05 ± 0.05^d	68.05 ± 0.05^a	13.61 ± 0.00^d	0.11 ± 0.10^c
Standard value	<0.17	<1	<15	<200

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