An investigation on the treatment of vegetables on the concentration of Vitamin C.
Vitamin C present in Vegetables; How are we going to retain most of the Vitamin C contained in the Vegetable before we consume(How it was cooked/prepared)
1.1 Background Research
We have chosen the capsicum and cabbage as capsicums as according to Nast(2014) have some of the highest amounts of Vitamin C among vegetables/fruits and vegetables and cabbages to have variety and are very easily obtainable. Roig, Rivera, Kennedy(2014) said that Vitamin C chemically decomposes under certain conditions, which may occur during the cooking of food. Vitamin C concentrations in various food substances decrease with time in proportion to the temperature they are stored at and cooking can reduce the Vitamin C content of vegetables by about 60% due to increased enzymatic destruction and it may happen faster at sub-boiling temperatures. Longer cooking times also increase the loss of Vitamin C.
1.2 Research Question
- Which type of vegetable is better for consumption in terms of Vitamin C?
- What role does Vitamin C play in the human body?
- What happens if a human has deficiency of Vitamin C?
- Are there side effects of too much Vitamin C?
- What colour vegetables contain more Vitamin C?
If one wanted to consume the most Vitamin C in a vegetable, then one should eat it raw.
1.3.1 Independent variable(s)
- Ways we are preparing the Vegetables
1.3.2 Dependent variable
How many drops it takes for Solution to turn blue-black.
- Cabbage Leaves(from the same plant)
- Type & Condition of water (Clear and of close temperature each time used)