The nutritional analysis in this study employed multiple testing methods. Firstly, the assessment of moisture involved recording the weight of samples before and after drying, using an oven for the drying process. Protein analysis included taking 0.2 grams of dried samples, adding concentrated sulfuric acid for decomposition, distilling the decomposition solution, collecting the distillate in H2SO4 (with an indicator), titrating with NaOH to measure nitrogen content, and calculating crude protein based on the Kjeldahl, 1883 total nitrogen determination method. The analysis of Vitamin A (Violaxanthin, Neoxanthin, Lutein, α-Carotene, β-carotene) comprised taking 0.1 grams of freeze-dried samples, extracting them with water and acetone, drying the extract with nitrogen gas, re-suspending it in a mixture of tetrahydrofuran and methanol, and determining the content using High-Performance Liquid Chromatography (HPLC).