This experiment is conducted to find out how different cooking methods affect the vitamin C content in vegetables. Vitamin C is an essential mineral to the human body and vegetables are the main source of it in our diet. In order to preserve the Vitamin C concentration in the vegetable, the vegetables have to be cooked in the best way possible. Hypothesis: Vitamin C content would be lower for carrots cooked by boiling than if it were to be cooked by steaming. In addition, the longer period of time the vegetable is boiled, the lower the vitamin C content.