Research Article
Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda
Table 2
Antihemolytic activity of the raw and cooked vegetables.
| Inhibitory concentration 50 (IC 50) | Sample | Raw | Steam | Boil |
| Amaranth | 0.56 mg/ml | 1.55 mg/ml | 1.65 mg/ml | Solanum | 0.56 mg/ml | 0.89 mg/ml | 2.84 mg/ml | Curcubita | 1.48 mg/ml | 1.02 mg/ml | 2.35 mg/ml | Vitamin C | 0.48 mg/ml |
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