Program: Nutrition - Concentration in Global Nutrition
I chose a green bell pepper because in high school I did an experiment on the degradation of the ascorbic acid (vitamin C) content of yellow, red, and green peppers. Yellow has the highest amount of vit C when it is raw, then red, and green has the least. However, what many people don't know is that when you cook it, green maintains most of its vit C content, then red, and yellow loses it! So if you need your vitamin C, eat either yellow raw or green cooked!
Contact Bianca about the Nutrition program HERE