Year 9's Have been Scientists checking the nutrient content after cooking Broccoli, using 4 different cooking methods (boil, steaming, stir fry and Microwave steaming).
We kept some of the variables the same to make a fair test-
- the vegetable being broccoli
- the weight of the broccoli
- the cooking time
We then mashed up the Broccoli using a rolling pin and added a small amount of distilled water then held an absorbic acid test strip in for 30 seconds and checked the colour, against the chart to see how much vitamins were present. We found steaming retained the most nutrients.