Sources of vitamin C

Enjoy the writing about the sources of vitamin C, Vitamin C foods

Vitamin C, also called ascorbic acid, is an antioxidant vitamin. Vitamin C functions all throughout the body. It is an essential, water-soluble vitamin, which means that your body cannot produce the vitamin on its own and that it exits the body via your urine. Thus, you need to constantly replenish your supply of C.

There are many foods which contain vitamin C. Besides oranges – which hopefully you’re already aware of – papayas, bell peppers, broccoli, brussels sprouts, strawberries, pineapples, kiwifruits, cantaloupes and cauliflower are all very high in vitamin C. In fact, for a mere 30 calories, you can get ¾ of your daily vitamin C requirements from only 1 cup of cauliflower. Pretty amazing! Besides these foods, you can also get a large amount of vitamin C from: kale, cabbage, bok choy, grapefruit, parsley, turnip greens, beet greens, collard greens, raspberries, Swiss chard, tomatoes, lemons, limes, spinach, asparagus, sweet potatoes, winter squash, blueberries, cranberries, carrots, and avocados.

I stopped there, but believe it or not, there are quite a few more foods which contain copious amounts of vitamin C. With this knowledge in hand, it does strike me as fairly odd that vitamin C is so frequently consumed in supplemental form. But from that standpoint, we must realize that many take large amounts of vitamin C, mostly due to the hypothesis put forth by Pauling.

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