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

Table 6

Result of the proximate analysis of commonly consumed cereal-based foods and others (g/100 g of DW).

Food	Moisture (g)	Protein (g)	Fat (g)	Ash (g)	Fiber (g)	Carbohydrate (g)	Energy (g)
Sweet potato (boiled)
Bread
Noodles
Roti
Coconut sambol

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 each food show a significant difference () at a 5% level of significance.