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

Table 5

Result of the proximate analysis of nonvegetarian foods (g/100 g of DW).

Food	Moisture (g)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	Carbohydrate (g)
Dry fish
Raw					ND
Cooked (tempered)					ND
value	0.001	0.001	0.001	0.001	—	0.001
Sprats
Raw					ND
Cooked (tempered)					ND
value	—	—	0.001	0.001	—	0.001
Chicken
Raw
Cooked (curry)
value	0.001	0.001	0.001	0.005	0.001	0.001
Fish (large)
Raw					ND
Cooked (curry)					ND
value	0.001	0.001	0.001	0.001	—	0.001
Fish (small)
Raw					ND
Cooked (curry)					ND
value	0.001	0.001	0.001	0.001	—	0.001
Egg
Raw					ND
Cooked (boiled)					ND
value	0.001	0.001	0.001	0.242	—	0.001
Salmon
Raw					ND
Cooked (tempered)					ND
value	0.001	—	0.005	0.002	—	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 with an asterisk mark within the column do not exhibit a significant difference between raw and cooked vegetables () at a 5% level of significance.