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Abstract
Vegetables are eaten everyday, and they are a source of Vitamin C, but its Vitamin C dissipates in the cooking process. We all know that eating it raw would be the ideal way of consuming a vegetable, but some vegetables are not palatable when eaten raw. Thus the raw vegetable would be the control set-up. We used iodine titration to test for the content of Vitamin C, when iodine triiodide comes in contact with the Vitamin C, titriode oxidises the Vitamin C to form dehydroascorbic acid thus, the iodine is now gone and does not show the signs of reacting with starch. Results showed that for different vegetables, different methods of cooking would preserve the most vitamin C, such as capsicums preserve the most Vitamin C fried and cabbages steamed.

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