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

Table 2

Result of the proximate analysis of the selected vegetables (g/100 g of DW).

Food	Moisture (g)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	Carbohydrate (g)
Pumpkin
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.008	0.064	0.002
Bitter gourd
Raw
Cooked (tempered)
value	0.001	0.001	0.001	0.001	0.001	0.001
Beetroot
Raw
Cooked (milk curry)
value	0.001	0.081	0.001	0.012	0.103	0.002
Leek
Raw
Cooked (tempered)
value	0.001	0.001	0.001	0.001	0.001	0.001
Green bean
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.001	0.331	0.01
Knolkhol
Raw
Cooked (milk curry)
value	0.001	0.062	0.001	0.851	0.053	0.001
Cabbage
Raw
Cooked (tempered)
value	0.001	0.001	0.001	0.003	0.001	0.006
Carrot
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.001	0.005	0.001
Cauliflower
Raw
Cooked (curry)
value	0.001	0.001	0.001	0.001	0.002	0.001
Drumstick
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.003	0.001	0.001
Eggplant
Raw
Cooked (tempered)
value	0.001	0.348	0.001	0.001	0.009	0.001
Lufa
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.001	0.001	0.012
Lotus root
Raw
Cooked (curry)
value	0.001	0.001	0.001	0.346	0.003	0.001
Mushroom
Raw
Cooked (curry)
value	0.001	0.001	0.001	0.001	1	0.001
Okra
Raw
Cooked (tempered)
value	0.001	0.089	0.001	0.001	0.001	0.001
Banana pepper
Raw
Cooked (tempered)
value	0.001	0.001	0.001	0.06	0.001	0.001
Potato
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.037	0.003	0.001
Radish
Raw
Cooked (tempered)
value	0.001	0.003	0.001	0.004	0.005	0.001
String bean
Raw
Cooked (tempered)
value	0.001	0.001	0.001	0.001	0.001	0.001
Snake gourd
Raw
Cooked (milk curry)
value	0.001	0.328	0.001	0.001	0.001	0.01
Ash plantain
Raw
Cooked (milk curry)
value	0.043	0.01	0.001	0.003	0.013	0.006
Banana blossom
Raw
Cooked (tempered)
value	0.001	0.009	0.001	0.001	0.001	0.024
Lassia
Raw
Cooked (curry)
value	0.001	0.001	0.001	0.001	0.001	0.001