Vitamin C: Usually lost in a higher concentration than any other vitamin. A study was performed on peas to determine the cause of vitamin C loss. A vitamin loss of ten percent occurred during the blanching phase with the rest of the loss occurring during the cooling . The vitamin loss was not actually accredited to the freezing process. Another experiment was performed involving peas and lima beans. Frozen and canned vegetables were both used in the experiment. The frozen vegetables were stored at −10 °F (−23 °C) and the canned vegetables were stored at room temperature 75 °F (24 °C). After 0, 3, 6, and 12 months of storage, the vegetables were analyzed with and without cooking.