Table 3. Comparison of carbohydrate, protein, fat, moisture and ash of carrot by different cooking methods

Cooking1)	Moisture (g/100 g)	Carbohydrate (g/100 g)	Protein (g/100 g)	Total fat (g/100 g)	Ash (mg/100 g)
RA1	91.9±0.32)b3)	4.6±0.1bC	0.8±0.0c	0.2±0.3cD	0.7±0.1
BO2	92.3±0.1a	3.4±0.7c	0.7±0.0d	1.0±0.3cD	0.5±0.1d
PR3	88.7±0.2d	6.8±1.0a	1.0±0.0b	0.2±0.3cD	0.9±0.0b
PF4	86.2±0.1e	4.9±1.0b	0.9±0.1b	3.6±0.4b	0.7±0.1c
DF5	81.1±0.2f	6.7±0.6a	1.1±0.0a	5.3±0.9a	1.0±0.1a
ST6	90.9±0.1c	5.3±0.5b	0.9±0.0c	0.1±0.1d	0.7±0.1c
F-value	2,141.8***4)	9.7***	64.3***	76.3***	33.9*

RA1, control (raw material); BO2, boiling; PR3, pan-roasting; PF4, stir-frying; DF5, deep-frying; ST6, steaming.
Values are Mean±SD (n=3).
Means with different superscripts in a row are significantly different by the Duncan’s multiple range test p<0.05.
^*p<0.05, ^**p<0.01, ^***p<0.001.