Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)

boiling brassica broccoli brocoli bróculi cabbages cauliflowers chou fleur chou pomme coliflor couve couve-flor cuisson à l'eau ebullición feuille folha hojas leaves minas gerais nutritive value repollo valeur nutritive valor nutritivo