How do different cooking alternatives affect the Vitamin C content in vegetables?
The experiment result shows that the hypothesis is only partially correct. Boiling does destroy more vitamin C content than steaming. However, over time, the vitamin C content does not steadily decrease. In fact, it increased from 15 minutes to 30 minutes. This information can prove valuable to our health because it educates us on how long we should cook our vegetables. In addition, we understand how the different cooking methods help to preserve the nutritional content in our food. With good cooking methods, we are able to maximize the nutritional benefits of our food.
What results would you yield if a different type of vegetable was used?
How can you minimize the effect of random error in this experiment?
Try doing this experiment with different methods of cooking. For instance, would deep frying the carrots give a lower vitamin C content overall?