Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

Table 5

Nutrition content of Pecel vegetables based on the database of Indonesian Food Composition List (DKBM) (INA).

Food	Weight (g)	Energy (cal)	Protein (g)	Carbohydrate (g)	Fat (g)
Pecel vegetables (raw)
Turi flower	25	10.5	0.5	1.52	0.15
Spinach leaf	25	5.75	0.3	0.92	0.15
Papaya leaf	25	21.75	2	2.975	0.5
Kenikir leaf	25	11.25	0.92	1.65	0.12
Yard-long beans	25	7.5	0.57	1.45	0.1
Mung-bean sprouts	25	9.25	1.1	0.95	0.12
Total (a)	150	66	5.39	9.46	1.14
Peanut sauce
Fried peanut	50	282	12.75	12.75	22.2
Palm sugar	30	110.4	0	13.8	0
Garlic	5	5.6	0.22	1.06	0.01
Water	100	-	-	-	-
Total (b)	185	398	12.97	27.61	22.21
Total a+b	335	464	18.36	37.07	23.35
Pecel salad	100	138.5	5.5	11.1	7.0

INA: TKPI/DKBM 2019/https://nilaigizi.com/.