 | Project title | Does cooking deplete levels of vitamin C in vegetables?  |
| Difficulty Level | ||
| Project page | Click here to view this science project | |
Description | ||
| Cooking is critical for our diets, as it helps us digest certain foods that may not be as gentle on our stomachs (easily digestible) in their raw form. Although proponents of healthy diets will often promote raw fruits and vegetables as being the healthiest, this may not always be the case. For this science fair project, you will determine whether cooking depletes or in fact concentrates the amount of Vitamin C in tomatoes and cherries, thus determining whether those foods are in fact healthier when cooked. | ||
Instructions preview | ||
| * Take the cup of chopped tomatoes and put them in the food processor. * Blend the tomatoes until they have the consistency of a puree. * Turn the machine off. * Using the graduated cylinder, add 150 mL of water into the food processor. * Blend the tomatoes again for about 20 seconds. * Strain the contents of the food processor into one of the mason jars using a coffee filter and funnel. * Pour half of the mason jar's contents into another jar. * Label the first jar as "tomato - raw." * Label the second jar ..... | ||
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