Approximately 100 g of each type of Pecel vegetable (edible portion weight after cleaning, washing, and draining) was added to boiling water (1200 mL; 100°C) in a covered aluminium kitchen pot (diameter, 25 cm; height, 15 cm) and occasionally stirred to ensure even cooking of the vegetables. The vegetables were completely submerged in the boiling water. After 1 min, the vegetables were removed, drained, cooled to room temperature, and mashed using a blender for analyses.

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