Table 5. Amino acid contents of carrot by different cooking methods
(unit: mg/100 g)

Cooking	ASP	Thre	Ser	Glu	Pro	Gly	Ala	Cys	Val	Met	Ile	Leu	Tyr	Phe	Lys	His	Arg	Total amino acid
RA1	104.7±3.22)b3)	21.4±1.3	28.8±2.1b	141.7±5.1d	12.5±3.1	19.1±2.0c	92.8±5.4b	1.0±1.0	27.5±6.8	2.6±0.6	18.8±4.7	26.5±2.5b	6.9±2.5	18.2±2.3b	26.3±3.4	9.6±1.5	22.8±7.1	581.2±31.8b
BO2	103.6±10.8b	21.78±3.3	28.0±4.7b	155.0±13.0cD	13.2±3.2	20.7±2.8bC	68.4±8.1c	1.6±1.5	26.5±8.9	2.8±0.0	18.7±6.3	28.6±4.7b	8.6±1.3	19.1±3.9b	29.6±4.4	10.6±2.1	23.4±10.7	580.0±76.1c
PR3	133.5±9.8b	26.4±4.0	35.1±4.8b	197.5±15.7b	16.7±4.8	24.0±3.6bC	96.0±9.0b	1.1±1.0	32.9±10.6	3.2±0.9	23.4±8.1	33.9±6.3aB	9.8±1.5	23.3±4.6b	32.9±5.4	12.3±2.4	29.8±10.7	731.8±82.1b
PF4	128.9±5.1b	26.1±2.7	34.8±2.9b	177.4±11.1bC	16.1±3.5	24.4±2.3bC	107.3±1.0b	1.6±1.5	32.9±6.8	3.8±1.4	23.9±4.0	32.9±2.9aB	10.1±1.0	24.3±2.1b	31.5±3.8	12.3±1.5	23.3±6.3	710.4±34.1b
DF5	185.3±34.5a	32.1±6.7	43.6±5.3a	245.8±29.6a	17.0±3.3	30.3±1.7a	150.0±4.8	2.1±0.9	40.1±7.3	4.3±1.2	26.3±7.7	40.2±7.1a	10.3±3.7	31.1±3.0a	35.9±15.0	13.2±3.4	30.3±7.9	938.0±33.2a
ST6	125.5±11.3b	27.0±4.4	35.1±5.5b	182.6±18.8bC	16.4±3.91	24.7±3.4b	90.7±8.3	1.0±1.1	34.3±7.5	2.8±0.6	24.7±4.5	35.4±4.8aB	13.7±4.5	23.8±3.5b	33.9±6.6	13.0±1.7	30.1±10.8	714.6±86.3b
F-value	10.2**4)	2.8	4.9	13.4**	0.9	6.1**	15.5**	0.3	1.1	1.4	0.8	2.9**	2.0	5.7**	0.6	1.3	0.5	13.3***

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.