Table 4. Comparison of mineral contents of three types of kombucha

Contents¹⁾ (mg/100 mL)	Samples²⁾
Contents¹⁾ (mg/100 mL)	CT	ST	ST+GS
Phosphorus (P)	1.05±0.03^c	1.63±0.04^b	6.80±0.20^a
Sulfur (S)	1.32±0.04^b	1.00±0.03^c	3.29±0.09^a
Kalium (K)	6.56±0.23^c	9.23±0.32^b	41.47±1.24^a
Calcium (Ca)	1.34±0.04^a	1.34±0.04^a	1.32±0.04^a
Iron (Fe)	0.05±0.00^a	ND³⁾	0.03±0.00^ab
Magnesium (Mg)	0.65±0.02^c	0.80±0.02^b	3.23±0.10^a
Manganese (Mn)	0.09±0.00^b	0.11±0.00^ab	0.13±0.00^a
Nickel (Ni)	ND	ND	0.01±0.00^a
Zinc (Zn)	0.03±0.00^ab	0.01±0.00^b	0.05±0.00^a
Aluminium (Al)	0.21±0.01^a	0.19±0.01^a	0.13±0.01^b
Boron (B)	0.25±0.01^a	0.21±0.01^b	0.13±0.00^c
Sodium (Na)	2.58±0.08^c	3.79±0.11^b	6.64±0.28^a
Silicon (Si)	1.32±0.06^a	0.97±0.03^b	0.76±0.02^c
Total	15.45±0.52^c	19.28±0.61^b	63.99±1.98^a

Values are mean±SD (n=3). Means with different superscript letters within each row are significantly different between samples for the same index (p<0.05) by Duncan’s multiple range test.
CT, control kombucha; ST, strawberry kombucha; ST+GS, strawberry kombucha containing ginseng sprout concentrate.
ND, not detected.