Table 4 Antioxidant properties of uncooked and cooked indigenous vegetables

12.76^c ± 0.01

12.75^b ± 0.03

20.17^c ± 0.03

16.39^b ± 0.01

10.25^c ± 0.01

12.21^b ± 0.01

19.28^c ± 0.01

11.38^b ± 0.01

12.98^c ± 0.02

13.42^b ± 0.01

20.23^c ± 0.01

16.51^b ± 0.01

20.96^a ± 0.03

21.18^a ± 0.03

115.43^a ± 0.03

40.71^a ± 0.01

15.57^a ± 0.01

17.20^a ± 0.03

89.92^a ± 0.03

33.68^a ± 0.01

27.50^a ± 0.01

21.89^a ± 0.01

116.74^a ± 0.01

41.42^a ± 0.01

9.83^d ± 0.02

10.29^e ± 0.01

18.94^e ± 0.01

2.43^f ± 0.04

5.72^e ± 0.01

8.47^d ± 0.03

15.62^d ± 0.02

2.01^e ± 0.00

6.57^d ± 0.03

10.76^d ± 0.02

16.32^d ± 0.01

2.42^f ± 0.01

3.31^f ± 0.01

4.38^f ± 0.01

5.82^f ± 0.01

7.49^d ± 0.01

3.00^f ± 0.00

3.51^e ± 0.01

2.45^f ± 0.02

4.62^d ± 0.01

3.09^f ± 0.03

4.16^f ± 0.01

4.01^f ± 0.01

6.13^d ± 0.01

10.41^d ± 0.01

5.64^e ± 0.01

17.53^e ± 0.01

7.60^c ± 0.00

6.92^d ± 0.03

3.42^f ± 0.03

13.85^e ± 0.02

6.82^c ± 0.01

3.54^e ± 0.03

5.24^e ± 0.03

17.92^e ± 0.03

7.51^c ± 0.02

15.86^b ± 0.02

12.42^c ± 0.01

29.83^b ± 0.02

2.92^e ± 0.02

11.62^b ± 0.02

11.87^c ± 0.03

20.70^b ± 0.01

2.04^e ± 0.01

13.15^b ± 0.01

12.32^c ± 0.02

22.12^b ± 0.01

2.98^e ± 0.01