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Total flavonoid content of raw and cooked extracts of some green leafy vegetables. Values represent the means of triplicate readings. MK, O. zeylanica; RW, C. auriculata; KM, S. grandiflora; KU, G. lactiferum; PF, P. edulis; GK, C. asiatica. C—fresh leaves; F—fried; B—boiled; S—steamed. Data are means ± standard deviations of three replicate determinations. Columns with different letters for each vegetable are significantly different (p < 0.05). RE: rutin equivalance.
