Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Table 1

Vegetables and green leaves collected for the study, their common name, and edible plant part.

Botanical name	Vernacular names (Sinhalese and English)	Plant part used
Cucurbita maxima	Wattakka/pumpkin	Fruit
Momordica charantia	Karawila/bitter gourd	Fruit
Beta vulgaris ssp	Rathu ala/beetroot	Root
Allium porrum	Leek	Leaves
Phaseolus vulgaris	Bonchi/green bean	Fruit
Brassica oleracea var. gongylodes	Knolkhol/turnip	Root
Brassica oleracea var. capitata	Gowa/cabbage	Leaves
Daucus carota	Carrot	Root
Brassica oleracea var. capitata	Mal gowa/cauliflower	Flower
Moringa oleifera	Murunga/drumstick	Fruit
Solanum melongena var. esculentum	Wambatu/eggplant	Fruit
Luffa acutangula	Wetakolu/lufa	Fruit
Nelumbo nucifera	Nelum ala/lotus root	Root
Abelmoschus esculentus	Bandakka/okra	Fruit
Capsicum annuum	Malu miris/banana pepper	Fruit
Solanum tuberosum	Ala/potato	Root
Raphanus sativus	Rabu/radish	Root
Phaseolus vulgaris sp.	Maa karal/string bean	Fruit
Trichosanthes cucumerina	Pathola/snake gourd	Fruit
Musa spp.	Alu kesel/ash plantain	Fruit
Ipomoea batatas	Bathala/sweet potato	Root
Musa acuminate Colla	Kesel muwa/banana blossom	Flower
Lasia spinosa	Kohila/lassia	Stem
Centella asiatica	Gotukola/centrella	Leaves
Sesbania grandiflora	Kathurumurunga/hummingbird	Leaves
Alternanthera sessilis	Mukunuwenna/amaranthus	Leaves
Spinacia oleracea	Niwithi/spinach	Leaves