Vitamin C: Difference between revisions
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Vitamin C (Ascorbic acid) helps to repair tissue. It chemically decomposes (loses its chemical quality and therefore benefits) during the cooking of food, long storage, or juicing largely by leaching or oxidation. | '''Vitamin C''' (Ascorbic acid) helps to repair tissue. It chemically decomposes (loses its chemical quality and therefore benefits) during the cooking of food, long storage, or juicing largely by leaching or oxidation. | ||
It is considered to be a ‘water soluble vitamin’ as it exits the body via the kidney (aka. urine). | It is considered to be a ‘water soluble vitamin’ as it exits the body via the kidney (aka. urine). | ||
== Fruit and Vegetables high in Vitamin C (containing 12mg or more) == | |||
* Apricots | |||
* Yellow Snap Beans | |||
* Bell Peppers | |||
* Blackberries | |||
* Broccoli | |||
* Brussel Sprouts | |||
* Green Cabbage | |||
* Red Cabbage | |||
* Cantaloupe | |||
* Cauliflower | |||
* Collard Greens (Kale etc) | |||
* Chili Peppers | |||
* Gooseberries | |||
* Grapefruit | |||
* Guavas | |||
* Kiwi fruit | |||
* Lemon | |||
* Lime | |||
* Honeydew Melon | |||
* Okra | |||
* Onion | |||
* Orange | |||
* Papaya | |||
* Pineapple | |||
* Potato | |||
* Pummelo | |||
* Radishes | |||
* Raspberries | |||
* Spinach | |||
* Strawberries | |||
* Sweet Potato | |||
* Tangerines | |||
* Tomato | |||
* Watermelon | |||
Artichoke | == Fruit and Vegetables with a moderate amount of Vitamin C (6mg or less) == | ||
Asparagus | |||
Banana | * Artichoke | ||
Blueberries | * Asparagus | ||
Carrot | * Banana | ||
Celery | * Blueberries | ||
Cherries | * Carrot | ||
Corn | * Celery | ||
Cucumber | * Cherries | ||
Green Beans | * Corn | ||
Mango | * Cucumber | ||
Nectarines | * Green Beans | ||
Peaches | * Mango | ||
Pears | * Nectarines | ||
Plums | * Peaches | ||
* Pears | |||
* Plums | |||
Latest revision as of 22:55, 10 July 2017
Vitamin C (Ascorbic acid) helps to repair tissue. It chemically decomposes (loses its chemical quality and therefore benefits) during the cooking of food, long storage, or juicing largely by leaching or oxidation. It is considered to be a ‘water soluble vitamin’ as it exits the body via the kidney (aka. urine).
Fruit and Vegetables high in Vitamin C (containing 12mg or more)
- Apricots
- Yellow Snap Beans
- Bell Peppers
- Blackberries
- Broccoli
- Brussel Sprouts
- Green Cabbage
- Red Cabbage
- Cantaloupe
- Cauliflower
- Collard Greens (Kale etc)
- Chili Peppers
- Gooseberries
- Grapefruit
- Guavas
- Kiwi fruit
- Lemon
- Lime
- Honeydew Melon
- Okra
- Onion
- Orange
- Papaya
- Pineapple
- Potato
- Pummelo
- Radishes
- Raspberries
- Spinach
- Strawberries
- Sweet Potato
- Tangerines
- Tomato
- Watermelon
Fruit and Vegetables with a moderate amount of Vitamin C (6mg or less)
- Artichoke
- Asparagus
- Banana
- Blueberries
- Carrot
- Celery
- Cherries
- Corn
- Cucumber
- Green Beans
- Mango
- Nectarines
- Peaches
- Pears
- Plums