Table 4

Recipes^¥	Ascorbic acid [mg 100 g^-1fw]		TPC [mg g^-1dw]		Antioxidant activity [μmol TE g^-1dw]
Recipes^¥	RTU	RTE	RTU	RTE	RTU	RTE
CCVD	50.47^aA ± 1.46	14.55^Ab ± 0.17	76.98^aA ± 2.41	72.03^aA ± 1.19	151.37^aA ± 0.85	146.96^aA ± 2.43
PCVD	46.59^abA ± 2.36	14.37^Ab ± 0.2	68.39^bA ± 0.3	64.26^abA ± 1.89	112.83^cA ± 0.49	107.95^cA ± 1.59
ZCVD	48.28^abA ± 2.91	15.96^aB ± 0.27	66.67^bA ± 0.14	55.41^bB ± 1.77	122.03^bA ± 0.9	108.10^cA ± 2.25
TCVD	45.75^bA ± 1.33	15.96^aB ± 0.27	69.24^bA ± 2.6	55.41^bB ± 1.77	135.14^bA ± 1.06	122.84^bB ± 1.64
BCVD	50.95^aA ± 1.79	15.36^aB ± 0.23	68.93^bA ± 1.58	53.33^bB ± 1.65	145.15^aA ± 1.2	118.23^bcB ± 2.34
SCVD	50.67^aA ± 1.28	14.41^aB ± 0.25	80.34^aA ± 0.13	61.92^bB ± 2.01	151.88^aA ± 0.27	124.79^bB ± 1.77

^¥: see materials and methods, table 1,
^dw: values were calculated on dry weight basis,
^fw: values were calculated on fresh weight basis,
^RTU: ready-to-use, RTE: ready-to-eat,
^{a, b, c, ...}: means with the same letter in the same column are not significantly different (p>0.05),
^{A, B, C, ...}: means with the same letter in the same raw into each parameter are not significantly different (p>0.05).

Table 4: Ascorbic acid, total phenolic compounds and antioxidant activity of innovative read-to-use and read-to-eat chickpea-based vegan diets incorporating different vegetables (mean ± SE).