| | 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. |