*2.3. Cooking Treatments*

Three common cooking methods were assessed, such as boiling, steaming, and frying. The cleaned and washed leaves were cut into small pieces, and the samples (400 g) were divided into four parts (100 g each), keeping one portion as control (uncooked, stored at 4 ◦C in the refrigerator until use for within 24 h), and the rest was subjected to different cooking treatments, such as boiling, steaming and frying, as shown below.
