About 100 g of each type of vegetable (edible portion weight after cleaning, washing, and draining) was added to boiling water (1200 mL; 100°C) in an uncovered aluminium kitchen pot. All vegetables were submerged in the boiling water. During the blanching process, the vegetables were stirred to ensure cooking. After 20 s, the vegetables were removed, cooled to room temperature, and mashed using a blender for analyses.

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