The Effect Cooking Has on the Nutrition of Vegetables
Sherman Zhu, Daniel Kong
University Transition
Floor Location : 030403

This experiment's purpose was to determine how the amount of time cooking a vegetable- in this case broccoli, affects its nutritional value. This was done through Vitamin C and Iodine titration, titrating the juices of broccoli boiled 2.5, 5, and 10 minutes long.