ciao.duckies
New member
ok so im doin a science project on how cooking vegetables decrease the vitamin c levels. i used broccoli and orange bell peppers. i measured the vitamin c in both raw vegetables. after i baked both vegetables, they had more vitamin c than the raw/fresh. i think it has something to do with like when milk is pasteurized, the fat solids are smaller and are more easily absorbed into the body. do you think i am on the right track with my ideas? do you have another idea? please help!!!!!!!!!!!!!!!