Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

Table 1

Proximate composition of selected leafy vegetables.

Variety	Moisture % (WB)	Moisture % (DW)	Ash% (DW)	Protein % (DW)	Fat % (DW)	Carbohydrate % (DW)
Gl	^b	^b	^a	^b	^a	^b
Wv	^a	^a	^a	^a	^a	^c
Ap	^a	^a	^b	^c	^a	^a

Values are presented as , . Values in the same column having the same superscript letters are not significantly different (). Scientific names of leafy vegetable have been abbreviated as follows: Gl: Gymnema lactiferum; Wv: Wattakaka volubilis; Ap: Argyreia populifolia.