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

Table 4

Result of the proximate analysis of cereals and legumes (g/100 g of DW).

Food	Moisture (g)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	Carbohydrate (g)
Dal
Raw
Cooked (milk curry)
value	0.001	0.001	0.001	0.001	0.004	0.023
Mung bean
Raw
Cooked (boiled)
value	0.001	0.001	0.008	0.001	0.003	0.001
Cowpea
Raw
Cooked (boiled)
value	0.001	0.001	0.001	0.001	0.001	0.001
Chickpea
Raw
Cooked (boiled)
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.