Good old Vitamin C is a water-soluble Vitamin that’s found in foods such as fruits and vegetables. It also helps prevent colds and flu, rebuilds tissues, bones and blood vessels plus it’s a really good antioxidant.
The reason why we need to be consuming Vitamin C often is because we cannot produce or store Vitamin C.
The DV (Health Slang For Daily Value) for Vitamin C is currently 90 mg, but if you’re a women it turns out you only actually need 75mg every day but more won’t harm you either if you want to still get that 90mg!
The lack of Vitamin C causes deficiencies like frequent bruising and infections, poor wound healing, and bleeding gums.
So without further ado here are 10 foods that are high in Vitamin C (I’ve left out Oranges on purpose, everybody knows about them.. if you didn’t, you do now!)
This is one of the healthiest berries on planet earth, and is extremely high in Vitamin C. They are also high in antioxidants and fibre, which helps protect the heart from bad cholesterol (LDL) (Click Here). Just one cup full of strawberries provides 89mg of vitamin C & provides half of your Daily Vitamin C needs.
I would like to add also that due to the high antioxidant content in Strawberries, it is believed that it may help prevent Cancer, Heart disease and dementia.
Papayas are also very high in Vitamin C with servings providing 97% of your DV.. Where people go wrong is throwing a ton of them into a blender and drinking it as a smoothie, which gets rid of a lot of the nutrients and because it’s so much Papaya in one go, it becomes too sweet to be considered great for our health.
So if you’re going to buy Papaya, eat it, it’s very tasty.
Papaya is also high in Vitamin A (C is getting jealous.. let’s move on)
This may take you by surprise but this bright green fruit has more Vitamin C in it than an orange does! They are also high in flavonoids and have just as much potassium in them as a Banana.
The New Zealand fruit packs 71mg of Vitamin C or if you like 79% of your DV.
It’s well known that Vitamin C rich kiwifruit helps reduce oxidative stress, lowers cholesterol and improves immunity.
Guava the exotic fruit is another great source for Vitamin C, containing up to 126mg to 250mg.. That’s over twice our DV.. Get in!!!
Guava is also very rich in folic acid, fibre, potassium and manganese, making Guavas one of the best fruits to eat, plus it’s certified as a Superfood.. so start eating Guava if you don’t already!
Broccoli is a part of the cruciferous family. One half cup of cooked Broccoli provides 51mg of vitamin C or if you like 57% of your DV.
Broccoli decreases the chances of getting Cancer and improves our immunity.
No matter raw or cooked, you cannot go wrong with Broccoli.
Not really spoken about enough for its Vitamin C but nevertheless it has plenty in there.
I would advise you go with the sun dried Tomatoes because they are concentrated with the essential nutrient… for example just one 100 gram serving will give you up to 100g of Vitamin C. This is 170% of your DV.
Just one cup of Melon will provide you with about 67mg of Vitamin C, plus Vitamin A, Potassium and Watermelon is another great source of Vitamin C as it will give you 112% of your DV.
Fresh Thyme has three times more Vitamin C in it that Oranges and the highest Vitamin C of all of the herbs. Just 28 Grams of fresh Thyme will provide you 45mg of Vitamin C, which is 50% of your DV.
This will help your immunity and help fight infections. Thyme is also a popular remedy for sickness like sore throats, because of it’s so high in Vitamin C. What you may not know is because of this, it helps to destroy viruses and bacteria and clear infected cells.
Parsley is another herb with not as much Vitamin C in it as Thyme but still good enough.
Just 2 cups worth of these leaves gives you 8mg of Vitamin C .
This along with most other leafy greens is great because it increases the absorption of non heme iron. What that does is, it helps prevent iron deficiency anemia.
Just one raw Lemon contains 79mg to 80mg of Vitamin C, also the Vitamin C in the lemon juice also acts as an antioxidant too.
You should also know in general when fruits and vegetables are cut, the enzyme polyphenol oxidase is exposed to Oxygen.
What this does is, it triggers oxidation and turns the food brown, for example if you cut an apple and you leave it for a bit it turns that colour.
Applying Lemon juice to the exposed surface acts a barrier, preventing the browning process.
I really enjoyed sharing this with you guys. Please do let me know though…
What Do You Make Of All This?
What Vitamin C Foods Are You Eating More Of Now Since Reading This?
What Did You Take Away From This ?
Of course Any other questions are always welcome just leave a comment below
Until Then Ciao
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