S1 Fig -

A. Iodine μg∙kg^-1 F.W. of curly kale leaves ‘Oldenbor F₁’ and ‘Redbor F₁’ in fresh weight before and after heat treatment; means followed by different letters for treatments, differ significantly at p < 0.05 (Duncan’s post-hoc test); bars indicate standard error (n = 4). Homogeneous groups refer to a three-factor analysis of variance: factor No. 1 culinary treatment: raw, steaming, blanching, boiling x factor No. 2 type of enrichment: control, KIO₃, 8-OH-7-I-5QSA, 5-Cl-7-I-8-Q x factor No. 3 kale cultivar: ’Oldenbor F₁’ and ’Redbor F₁’. B. Iodine content (mg∙L^-1) of the water after boiling; means followed by different letters for treatments, differ significantly at p < 0.05 (Duncan’s post-hoc test); bars indicate standard error (n = 4). Homogeneous groups refer to two-factor analysis of variance: factor No. 1 type of enrichment: control, KIO₃, 8-OH-7-I-5QSA, 5-Cl-7-I-8-Q, x factor No. 2 kale cultivar: ’Oldenbor F₁’ and ’Redbor F₁’.

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