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

Table 3

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

Food	Moisture (g)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	Carbohydrate (g)
Centella
Raw
Cooked
value	0.001	0.001	0.001	0.001	0.001	0.001
Sesbania
Raw
Cooked
value	0.003	0.001	0.001	0.001	0.001	0.002
Spinach
Raw
Cooked
value	0.001	0.001	0.001	0.001	0.001	0.001
Amaranthus
Raw
Cooked
value	0.001	0.001	0.001	0.001	0.001	0.001

Data are expressed as the . Values are an average of at least three replicate experiments and calculated on a dry weight basis for all the constituents except for moisture. Values before and after cooking of each food show a significant difference () at a 5% level of significance.