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Characteristics of raw materials used in the experiment.
| Vegetable | Nitrate Content (g/kg DW) a |
Nitrite Content (mg/kg DW) a |
Antioxidant Capacity (FRAP) d (mmoL AAE/kg DW) a,b |
Moisture Content (%) |
|---|---|---|---|---|
| Water spinach | 54.4 ± 2.4 | 18.2 ± 1.1 | 40.7 ± 2.3 | 94.2 ± 1.5 |
| Cabbage | 8.0 ± 0.3 | 6.1 ± 0.6 | 16.8 ± 0.4 | 93.4 ± 0.3 |
| Sunflower seed oil c | ND | ND | <0.1 | - |
a DW, dry weight. b AAE, ascorbic acid equivalent. c ND, not detected. d FRAP, ferric reducing antioxidant power.
