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© The Author(s) 2015. Published by Science and Education Publishing. Table 2. Minerals content of broccoli and cauliflower (mg/100g) on wet and dry weight basis Ca (mg/100g) Fe Zn Treatments W D 112.52a±0.04 11.40a±0.10 2.66 a ±0.03 0.26a±0.06 8.67 a ±0.07 0.87a±0.07 Fresh broccoli 28.52 d ±0.04 1.92d±0.02 1.68 d ±0.05 0.11c±0.02 8.01 d ±0.01 0.53d±0.03 Water boiled broccoli 94.21 b ±0.03 7.65b±0.05 2.33 b ±0.03 0.18b±0.02 8.11 c ±0.04 0.65b±0.05 Steamed broccoli 63.79 c ±0.06 4.29c±0.02 1.78 c ±0.03 0.11c±0.01 8.61 b ±0.05 0.57c±0.07 Microwaved broccoli 191.85 a±0.05 18.83a±0.03 3.05 a ±0.05 0.29a±0.04 1.26 a ±0.06 0.12a±0.02 Fresh cauliflower 85.81 d ±0.18 5.18d±0.03 2.14 c ±0.04 0.12c±0.02 0.97 c ±0.02 0.05d±0.01 Water boiled cauliflower 175.22 b ±0.04 11.73b±0.03 2.83 b ±0.03 0.18b±0.03 1.14 b ±0.04 0.07b±0.02 Steamed cauliflower 127.03 c ±0.03 8.23c±0.03 2.16 c ±0.06 0.13c±0.03 0.98c±0.02 0.06c±0.02 Microwaved cauliflower Na K Mg 576.52 a ±0.03 58.45a±0.05 3992.4 a ±0.05 404.82a±0.10 562.22 a±0.04 57.0a±0.10 235.45 d ±0.05 15.86d±0.06 2943.76 c±0.17 198.40c±0.20 275.37 c±0.06 18.55c±0.05 379.58 b ±0.08 30.85b±0.05 3796.3 b ±0.10 308.63b±0.10 447.72 b±0.03 36.39b±0.09 256.61 c ±0.04 17.26c±0.06 2460.02 d ±0.02 165.55d±0.10 205.20 d±0.10 13.80d±0.10 428.28 a ±0.07 42.09a±0.09 3954.93 a ±0.03 388.76a±0.10 260.42 a ±0.04 25.59a±0.09 243.78 d ±0.08 14.69d±0.09 3048.42 c ±0.04 183.81c±0.10 172.96 c ±0.03 10.42c±0.02 350.44 b ±0.04 23.47b±0.07 3308.5 b ±0.01 221.66b±0.06 216.26 b ±0.05 14.48b±0.08 262.50 c ±0.05 17.01c±0.01 2317.12 d ±0.04 150.14d±0.04 152.83 d ±0.03 9.90d±0.10 Means followed by the same letter in column are not significantly different at (p≤ 0.05) W : On wet weight basis D : On dry weight basis. Abd Allah Mansour et al. Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower. American Journal of Food and Nutrition, 2015, Vol. 3, No. 5, 125-130. doi:10.12691/ajfn-3-5-3 © The Author(s) 2015. Published by Science and Education Publishing.