The proteins, lipids, glucides, vitamins and minerals content is presented in table
2, as follows:
| Vegetable |
Proteins |
Lipids |
Glucides |
Vitamins |
Minerals |
| Potato |
1.7 |
0.2 |
17.4 |
B, C |
Na, K |
| Carrot |
1.5 |
0.3 |
8.8 |
B, C |
Na, K |
| Cucumber |
0.6 |
– |
1.5 |
|
|
| Mushrooms |
5 |
0.5 |
2.5 |
B1, B2, C, PP |
Na, K, Ca, Mg, Fe, P, S, Cl |
| Horseradish |
1,4 |
0,3 |
5,9 |
B, C, A, K |
Na, K |
| Lettuce |
1.9 |
0.3 |
2.9 |
A, B1, B2, PP,C |
Na, K, Ca, Mg, S, Cl, Cu, P |
| Parsley |
3.6 |
0.7 |
6.6 |
A, B1, B2, PP,C |
Na, K, Ca, Mg, S, Cl, Cu, P |
| Garlic |
7.2 |
0.2 |
2.6 |
C |
Na, K |
| Onion |
1.5 |
0.2 |
10.5 |
A, B1, B2, PP,C |
Na, K, Ca, Fe, Mg |
|
