Question How is the nutritional value of food affected by processing? Background Research Most food that is not eaten raw is processed in some way, through cooking, canning, freezing, or other methods. These processes can affect the nutritional content of the food. Water-soluble vitamins (B- group and C] are more unstable and more likely to be affected by processing. Fat-soluble vitamins (K, A, D, and E) are less likely to be affected. For this experiment you will compare the nutritional content of a sample of beets before and after canning. Beets are a good source of iron and potassium, which are minerals and tend to be more stable through processing. Hypothesis If beets are canned, the nutritional value as measured by the total amount of vitamins and minerals will decrease. Part 1: Procedures