The contents of phosphorus, calcium, potassium, magnesium and iron in leaves of broccoli, cauliflower and cabbage submitted to boiling for different times (0, 2, 4, 6, 8 and 10 minutes) were determined. The results revealed that the cauliflower leaves, on fresh weight basis, overcame the other varieties in most of the analyzed minerals. However, boiling water caused removal of minerals in all the varieties evaluated.
minerals; leaves; broccoli; cauliflower; cabbage; boiling; Brassica spp
