Table 2.

The proximate composition of raw and boiled wild vegetables (g/100 g fresh weight).

Species		Moisture	Proteins	Lipids	TAC	Dietary Fiber	Ashes
Rumex pulcher L.	Fresh	88.1 ± 0.1 *	2.70 ± 0.01 *	0.10 ± 0.02 *	3.31 ± 0.10 *	4.23 ± 0.03 *	1.54 ± 0.02 *
	Boiled	90.8 ± 0.9	0.31 ± 0.02	0.03 ± 0.00	2.02 ± 0.12	4.41 ± 0.07	0.81 ± 0.01
Silene vulgaris (Moench) Garcke.	Raw	86.1 ± 0.1 *	3.16 ± 0.09 *	0.33 ± 0.02 *	1.50 ± 0.07 *	5.64 ± 0.06 *	2.18 ± 0.03 *
	Boiled	92.1 ± 0.4	1.98 ± 0.02	0.22 ± 0.02	1.13 ± 0.03	3.28 ± 0.03	0.77 ± 0.02
Asparagus acutifolius L.	Raw	86.9 ± 0.1 *	3.00 ± 0.13 *	0.44 ± 0.02 *	4.46 ± 0.19	3.73 ± 0.06 *	1.00 ± 0.04 *
	Boiled	89.6 ± 0.1	2.52 ± 0.02	0.12 ± 0.00	4.99 ± 0.45	3.56 ± 0.02	0.57 ± 0.03
Bryonia dioica L.	Raw	90.7 ± 0.1 *	3.05 ± 0.21	0.11 ± 0.01	1.06 ± 0.07	3.69 ± 0.05 *	1.03 ± 0.03 *
	Boiled	93.4 ± 0.2	2.01 ± 0.44	0.15 ± 0.02	1.21 ± 0.18	2.88 ± 0.03	0.62 ± 0.02
Humulus lupulus L.	Raw	86.2 ± 0.1 *	4.23 ± 0.49 *	0.10 ± 0.01 *	2.02 ± 0.21	4.50 ± 0.15 *	1.26 ± 0.01 *
	Boiled	90.7 ± 0.2	0.56 ± 0.01	0.15 ± 0.01	1.89 ± 0.17	3.81 ± 0.03	0.72 ± 0.01
Tamus communis L.	Raw	88.7 ± 0.4 *	3.14 ± 0.06 *	0.20 ± 0.01 *	2.02 ± 0.21 *	4.06 ± 0.10 *	1.03 ± 0.01 *
	Boiled	90.6 ± 0.1	0.55 ± 0.05	0.08 ± 0.00	3.07 ± 0.19	3.33 ± 0.04	0.68 ± 0.03

TAC: Total available carbohydrates. Data expressed as mean ± standard deviation (n − 1). n = 3. * Statistically significant differences (p < 0.05), between raw and boiled samples.