Vitamin C

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 Cabbag 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