Conclusions/DiscussionMy results su

Conclusions/Discussion
My results support my hypothesis that steaming the broccoli would be able to preserve the most vitamin C
in the vegetable. The main factors that cause this are the water-solubility and high reactive properties of
the vitamin C. This knowledge is very important. In a society that is very much surrounded by health
issues, the need to make our food as healthful and useful as possible, especially concerning one of the
most important vitamins, is crucial.