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Food Science Science Fair Project

Does Cooking Deplete Vitamin C?

Does Cooking Deplete Vitamin C? | Science Fair Projects | STEM Projects
We're going to test whether cooked fruits and vegetables are more nutritious than raw fruits in terms of Vitamin C. We'll use iodine to measure the amount of Vitamin C in each sample.


The hypothesis is that fruits and vegetables lose Vitamin C when they are cooked.

Method & Materials

You will blend raw tomatoes and cherries, strain them, and then cook one of each. You will then measure the Vitamin C content of each sample using iodine.
You will need a food processor, coffee filters, mason jars, a hot plate, iodine solution, eyedroppers, cornstarch, distilled water, a graduated cylinder, a funnel, a permanent marker, and plastic spoons.


After the experiment, we observed that the cooked samples had lower Vitamin C content than the raw samples.

Why do this project?

This science project is interesting because it shows how cooking can affect the nutritional content of fruits and vegetables.

Also Consider

Variations of this experiment could include testing different fruits and vegetables, or testing the Vitamin C content of different cooking methods (boiling, steaming, etc.).

Full project details

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

Related video

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