Table 7. The weight (%) of carrots by different cooking methods

Cooking (mg/100 g)	Cooking method	Weight (%)
RA1	Raw sample	100.0±0.02)a3)
BO2	Boiled sample	92.0±0.7b
PR3	Pan roasted sample	83.0±1.0d
PF4	Pan fried sample	86.0±0.5c
DF5	Deep fried sample	46.4±2.1e
ST6	Steamed sample	91.0±0.7b
F-value		480.4

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.