Table 3 denotes the amount of nutrients and antinutrients
in treated samples of B. tulda. The best method
for reducing the concentration of cyanogens (0.016±
0.003 g/100 g in fresh shoots to 0.006±0.001 g/100 g after
treatment) was boiling shoots in 1% NaCl for 10 min along
with the retention of 2.65±0.07 g/100 g total carbohydrates,
1.59±0.08 g/100 g total proteins, 0.38±0.08 g/100 g total
phenols, 0.06±0.01 g/100 g phosphorus, 0.10±0 g/100 g
magnesium, 0.44±0 g/100 g sodium, 0.33±0 g/100 g
potassium and 0.00 g/100 g calcium.