Vitamin C food

Vitamin C:

Ascorbic acid, another name for vitamin C, is a water-soluble vitamin that supports connective tissue health and functions as an antioxidant. In addition to protecting your heart, repairing and restoring tissues, and enhancing the body's absorption of other nutrients, vitamin C can also help.

Foods high in vitamin C are well known for their potent health-promoting qualities. In fact, these incredibly nourishing foods are frequently regarded as essentials in many holistic medical systems, including Ayurveda and Traditional Chinese Medicine.

The diet is rich in vitamin C, which is mostly found in fruits and vegetables, but some people do not get enough of this essential nutrient.

Symptoms of a vitamin C shortage include easy bruising, bleeding gums, exhaustion, decreased immunity, and, in extreme cases, scurvy. In truth, scurvy started to pose a significant threat to the British navy around the 18th century.

This illness, which can result in problems including bleeding gums, bruises, and even death, is brought on by a severe vitamin C shortage. Scurvy was formerly even regarded as the main cause of death for British sailors.

It is imperative to consume a lot of vitamin C-rich fruits and vegetables every day because your body cannot store or produce them on its own. Better immunological health, as well as a decreased risk of illnesses like gout and cardiovascular disease, are potential advantages of vitamin C.

Food that contains vitamin C:

According to the U.S. Department of Agriculture National Nutrient Database, these are the top vitamin C superfoods to start stocking up on, many of which are low in calories but packed with benefits other than simply vitamin C:

Black Currant — 1 cup: 203 milligrams (338 percent DV)

Red Pepper — 1 cup: 190 milligrams (317 percent DV)

Kiwifruit — 1 cup: 164 milligrams (273 percent DV)

Guava — 1 fruit: 126 milligrams (209 percent DV)

Green Bell Pepper — 1 cup: 120 milligrams (200 percent DV)

Orange — 1 large: 98 milligrams (163 percent DV)

Strawberries — 1 cup: 89 milligrams (149 percent DV)

Papaya — 1 cup: 87 milligrams (144 percent DV)

Broccoli — 1 cup, raw: 81 milligrams (135 percent DV)

Kale — 1 cup, raw: 80 milligrams (134 percent DV)

Parsley — 1 cup: 80 milligrams (133 percent DV)

Pineapple — 1 cup: 79 milligrams (131 percent DV)

Brussels Sprouts — 1/2 cup, cooked: 48 milligrams (81 percent DV)

Cauliflower — 1 cup, raw: 46 milligrams (77 percent DV)

Mango — 1 cup: 46 milligrams (76 percent DV)

Lemon — 1 fruit: 45 milligrams (74 percent DV)

Grapefruit — 1/2 fruit: 38 milligrams (64 percent DV)

Honeydew — 1 cup: 32 milligrams (53 percent DV)

Peas — 1 cup, cooked: 23 milligrams (38 percent DV)

Tomatoes — 1 cup, raw: 23 milligrams (38 percent DV)