Top 7 foods by vitamin C content

Top 7 foods by vitamin C content
Avitaminosis usually occurs with the end of the winter months and before the beginning of spring. Many people then feel tired, daytime sleepy and irritable. Products rich in vitamin C are then best to use. They keep the body in full force. Lemon has been considered the fruit with the highest content of ascorbic acid (vitamin C) for years, but scientists have identified other types of foods that surpass lemon in terms of vitamin C. Products containing vitamin C should be kept in the refrigerator.

  1. Dried pomegranate fruits – contain 1000-1100 mg of vitamin C in 100 grams of fruit. Do not pour dried hot water over the dried rose hips. The maximum water temperature should be 80 ° C to preserve the vitamins in the fruit.
  2. Sweet red pepper-has 200-250 mg of vitamin C in 100 grams. It is better to use fresh peppers than cooked ones. Up to 70% of useful substances are destroyed during heat treatment.
  3. Black currant-has 180-200 mg of vitamin C in 100 grams. Blackcurrant fruits contain more vitamins, which makes the climate in which currants grow harsher. Frozen blackcurrants are still suitable for use in the spring because they can be stored for 10 to 12 months in the refrigerator. Thaw frozen fruit at room temperature. Do not subject this fruit to heat treatment.
  4. Parsley has 130 to 150 mg of vitamin C in 100 grams. Keep parsley in water for one hour. Chop the parsley just before bringing it to the table. Add a small spoonful of lemon juice to the salad with green vegetables and parsley to neutralize the nitrate.
  5. Broccoli-have 110-120 mg of vitamin C in 100 grams of this vegetable. Do not store ready meals with broccoli because vitamin C is destroyed quickly.
  6. Dill has 100-110 mg of vitamin C in 100 g. Keep dill in water for one hour. Chop the dill just before bringing it to the table. Add a small spoonful of lemon juice to the salad with green vegetables and dill to neutralize the nitrate.
  7. Bear’s onion – has 100-110 mg of vitamin C in 100 g. Keep in the water for one hour. Chop just before bringing to the table. Add a small spoonful of lemon juice to the salad with green vegetables and bear onions to neutralize the nitrate.

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