Radhika enjoys playing the piano and teaching children tae kwon do. She hopes to become a doctor someday so "I can help people in different ways."
Radhika became inspired to learn more about nutrition by her mother, who always prods her to eat well. Radhika wondered whether cooking might affect the nutritional quality of vegetables. She hypothesized that cooked vegetables would have lower vitamin contents because heat from cooking might break vitamins down.
Radhika liquefied three carrots in separate batches in a blender. She left one of these solutions alone, cooked the second for three minutes, and cooked the third for five minutes. After testing the vitamin C content of all three batches, she found that carrots cooked for three minutes had more vitamin C than uncooked ones, but those cooked for five minutes had less vitamin C.