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Cooking and Vitamin C Content

Cooking and Vitamin C Content | Science Fair Projects | STEM Projects
Let's explore how different cooking methods affect the Vitamin C content in vegetables. We'll be boiling and steaming carrots to see how the Vitamin C content changes over time.


The hypothesis is that boiling destroys more vitamin C content than steaming.

Method & Materials

You will wash and prepare the carrots, cut them into cubes, rinse them, boil and steam them, and then measure the Vitamin C content.
You will need carrots, a knife, a stainless steel pot, a steaming basket, a stopwatch, water, vacuum packing bags, a vacuum electrical packer, pipettes, a burette, a colander, a beaker, sulfuric acid, starch solution, iodine solution, and a marker.


Our experiment showed that boiling does destroy more vitamin C content than steaming, but the vitamin C content does not steadily decrease. In fact, it increased from 15 minutes to 30 minutes. This information can help us maximize the nutritional benefits of our food.

Why do this project?

This science project is interesting because it helps us understand how different cooking methods affect the nutritional content of our food.

Also Consider

Consider experimenting with different types of vegetables, and try different methods of cooking such as deep frying.

Full project details

You can find additional information and details for this science fair project here. Have fun exploring!

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