What fruit contains the most vitamin C? And no, they are not lemons. | to eat

Professor Kellmans can indeed confirm that citrus fruits contain vitamin C. And this is important, among other things, for the process of growing the fruit itself. In stressful situations, just think of a plant exposed to bright sunlight all day. The fruit produces harmful ‘oxygen radicals’. Through a complex system of antioxidants such as vitamin C, the plant is able to neutralize these toxins and prevent oxidation of the fruit.

The last operation is especially useful in the case of apples. It’s not just that they sometimes have a green and red side. The red side is the result of the action of many antioxidants, which is also the reason why the red side, which is in and under the skin, contains the most vitamin C. “Although this red color is not an indication of how much vitamin C is in other types of fruit, because each type of fruit is synthesized differently.”

Of course, Vitamin C not only has benefits for plants, but for us and our immune system as well. It has been scientifically proven that African women who take a lot of vitamin C have fewer stillbirths. In addition, the substance would prevent blindness and other eye disorders and significantly reduce the risk of cancer and vascular problems.

“An apple a day keeps the doctor away” In short, it’s a justified metaphor, thanks to vitamin C. Adding some lemon to tea is also a good idea, although in addition to lemon and apple, there are also fruits with more vitamin C.” Where do these differences in amounts come from? It remains a mystery, even to scientists,” confirms the plant biologist technician.

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So all foods that contain vitamin C contribute to our health, but which ones contain the most amount of this vitamin? What we do know for sure is that Acerola fruit, guava fruit, the most famous black currant, kiwi, strawberry and orange are the richest in vitamin C respectively. Lemon is then discussed. The substance can also be present in abundance in vegetables such as Brussels sprouts and kale. Red cabbage, green peppers, and garden cress.

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Anyone who has a healthy, varied diet and eats enough fruits and vegetables will usually get enough vitamin C. Deficiency is not very common. From a certain limit, about 75 milligrams per day, your body won’t store antioxidants anyway. Having enough iron in the body facilitates the storage of vitamin C.

“So don’t necessarily focus on absorbing vitamin C through food, but rather look at the freshness of your products. Fruits and vegetables that have been in cold storage for a long time lose vitamin C,” says the expert. content very quickly. The cold is also a form of pressing the fruit and thus an “attack” on the antioxidants. The processing of fruits and vegetables also reduces the vitamin C content. So eating fresh, unprocessed foods is the message to get the most vitamin C out of your body. food as much as possible.

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