Topic – Top 10 Foods That Contains Vitamin C.
Vitamin C is a water-soluble vitamin found in many foods, especially fruits and vegetables.
It is notorious for being a powerful antioxidant and positively impacting skin health and immune function.
It is also important for the formation of collagen, connective tissue, bones, teeth, and your small blood vessels.
Vitamin C cannot be produced or stored by the human body. Therefore, it is important to take it regularly enough.
The current daily value of vitamin C (TV) is 90 mg.
There are signs of bleeding gums, persistent friction and infection, chronic wound healing, anemia and scurvy.
Here are the top 10 foods in Vitamin C.
List Of Top 10 Foods That Contains Vitamin C
1. Kakadu Plums
Kakadu plum (Terminia ferinandiana) is an Australian superfood that contains 100 times more vitamin C than oranges.
It is known to have a high level of Vitamin C up to 5,300 mg per 100 grams. The plum pack contains only 481 mg of vitamin C, which is 530% of the TV.
It is also rich in potassium, vitamin E and the antioxidant lutein, which is beneficial for eye health.
2. Rose Hips
Rose hips are smaller, sweeter than the rose plant. It is rich in Vitamin C.
About six rose hips have 119 mg vitamin C or 132% TV.
Vitamin C is essential for the formation of collagen, which supports the integrity of the skin at your age.
Studies have shown that vitamin C reduces sun damage to the skin, reduces wrinkles, dryness and discoloration and improves its overall appearance. Vitamin C helps to heal inflammatory skin conditions such as wounds and dermatitis.
This pink tropical fruit is native to Mexico and South America.
A guava contains 126 milligrams of vitamin C or 140% TV. It is particularly rich in the antioxidant lycopene.
In the six-week study, 45 young, healthy individuals were included, consuming 400 grams of guava or 7 pieces of this fruit a day significantly reduced their blood pressure and total cholesterol levels.
One-half cup (56 grams) of black current (rips nigrum) contains 101 mg vitamin C or 112% TV.
Antioxidant flavonoids called anthocyanins give them their rich, dark colors.
Studies show that foods high in antioxidants, such as vitamin C and anthocyanin, reduce antioxidant losses associated with chronic diseases, including heart disease, cancer, and neurodegenerative diseases.
Two tablespoons (8 grams) of fresh parsley contain 10 mg of vitamin C, providing 11% of the recommended TV.
As with other leafy vegetables, parsley is an important source of plant-based, but heme is not iron.
Vitamin C increases iron absorption. It helps prevent and treat iron deficiency anemia.
In a two-month study, people were given 500 mg of vitamin C twice a day on a vegetarian diet. At the end of the study, their iron content increased by 17%, hemoglobin by 8% and ferridin, the stored form of iron, by 12%.
Kale is a vegetable cross.
A cup of sliced raw banana provides 80 mg of vitamin C or 89% of TV. It provides high levels of vitamin K and the carotenoids lutein and zeaxanthin.
A cup of ripe bananas provides 53 milligrams or 59% of the vitamin C of TV.
While cooking this vegetable reduces the amount of vitamin C, one study has found that boiling, frying or steaming the leaves of the plant helps in greater release of their antioxidants. These powerful antioxidants can help reduce chronic inflammatory diseases.
Broccoli is a vegetable cross. Half a cup of cooked broccoli provides 51 mg of vitamin C or 57% of TV.
Several studies have shown that eating vitamin-C-rich leafy vegetables can reduce antioxidant stress, improve immunity, and reduce the risk of heart cancer and disease.
A randomized study found that 250 youth who smoked heavily were given 250 grams of boiled broccoli with 146 milligrams of vitamin C per day. After ten days, the inflammatory level of C-reactive protein was reduced to 48%.
Lemons were given to sailors in the 1700s. Whole raw lemon, including its peels, contains 83 mg of vitamin C or 92% of TV.
Vitamin C in lemon juice also acts as an antioxidant.
When fruits and vegetables are cut, the enzyme polyphenol oxidase is exposed to oxygen. It stimulates antioxidants and turns food into brown. The application of lemon juice on the exposed surface acts as a barrier, preventing browning.
9. American Persimmons
Persimmons is an orange fruit that resembles tomatoes. There are many differences.
Although the Japanese persimmon is the most popular, the native American persimmon (Diospyrus virginia) is about nine times higher than that of c.
An American persimmon contains 16.5 mg of vitamin C or 18% of TV.
A medium-sized orange provides 70 mg of vitamin C, which is 78% of TV.
Widely eaten oranges are an important part of vitamin C intake.
Other citrus fruits can also help meet your vitamin C needs. For example, half a grapefruit contains 44% or TV 73%, and Mandarin 24 mg or TV 39%. And a lime extract 13 mg or 22% of TV.