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)
SampleRawSteamBoil

Amaranth0.56 mg/ml1.55 mg/ml1.65 mg/ml
Solanum0.56 mg/ml0.89 mg/ml2.84 mg/ml
Curcubita1.48 mg/ml1.02 mg/ml2.35 mg/ml
Vitamin C0.48 mg/ml