Table 1.

Effects of different cooking methods on proximate composition of red cabbage.

Poximate Composition	Thermal Processing Methods
	Raw	Boiled	Steamed	Microwaved	Fried	Stir-Fried
Crude fat	6.77 ± 0.50 a	11.61 ± 0.16 c	7.49 ± 0.82 a	9.78 ± 0.19 b	13.14 ± 0.32 d	43.59 ± 0.25 e
Crude fiber	4.52 ± 2.46 c	6.17 ± 8.94 e	4.18 ± 8.54 b	5.01 ± 0.05 d	12.67 ± 0.07 f	3.28 ± 7.21 a
Crude protein	19.12	18.31	18.56	18.7	12.58	8.3
Ash	7.68 ± 0.02 e	7.30 ± 8.08 d	7.36 ± 2.49 e	6.86 ± 0.01 c	5.01 ± 7.49 b	4.07 ± 7.53 a

^a–f Significantly different at p < 0.05.