ArticleInternational journal of food science2021
Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods.
Article in International journal of food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Traditional diyabath (fermented cooked rice) as a pre-breakfast meal versus none (breakfast only) in improving gut microbiome and nutritional, health and immune parameters of young women in Sri Lanka: study protocol for a controlled trial.BMC complementary medicine and therapies · 2026Article
- Climate-Smart Bread With Cauliflower Leaf Powder: Enhancing Nutrition and Reducing Food System Waste and Carbon Footprint, Addressing Sensory Trade-Offs and Improvement Opportunities.Food science & nutrition · 2026Article
- Factors associated with behavioural risk factors of non-communicable diseases among returnee Sri Lankan migrant workers from the Middle East.BMC public health · 2025Article
- Towards the Sustainable Exploitation of Salt-Tolerant Plants: Nutritional Characterisation, Phenolics Composition, and Potential Contaminants Analysis ofMolecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods (
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Registered trials
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