| Category | BCHM | L03 | The Effect of Cooking Methods on the Nutrients in Phaseolus |
| Vulgaris |
| Abstract | This research project studied the effects of different methods of heating |
| on phaseolus vulgaris. The stove and microwave were used to carry |
| out the heating processes. Heating the vegetables had a large effect |
| on the amounts of vitamin C, iron and calcium after they were heated |
| and blended. This experiment was done to know just how good for the |
| human body green beans really were after they were heated. To do |
| this, the green beans were placed in either the microwave, boiled on |
| the stove or steamed on the stove for one minute. After that minute was |
| over, the green beans were placed in the blender with one cup of |
| water, and then placed in a bowl after being liquefied. They were then |
| tested on and it was found that microwaving the vegetables kept the |
| most nutrients, with steaming in second, and boiling in last. |
| Bibliography | http://www.medicalnewstoday.com/articles/285753.phphttps://www.merri |
| am-webster.com/dictionary/nutrition. |