Which foods have the most vitamin C

Everyone has heard about the benefits of vitamin C, or ascorbic acid. This vitamin is not produced in the body, so it must be taken with food. If you do not get it in sufficient quantities, you develop hypovitaminosis. And this should not be allowed, because vitamin C is important for the synthesis of collagen, takes part in the renewal of the skin, bones, joints, links, in the process of burning blood, required for the elasticity and strength of the joint wall, for immune protection. Dosage 70 -100 mg. Її is not important to gain at any time of the year, you only need to know where vitamin C is available in sufficient quantities., kiwi, sauerkraut berries, citrus peppers, sauerkraut - the main and accessible dzherela vitamin C.

It is written that there is a large amount of ascorbic acid in shipshin. And it is true, but in the dry and dried form of it no one eats it. You can find on sale juice of shishina, and from dried shishina make compote. Just keep in mind that the bark shishina in the compote will bring a lot less - in thermal processing the concentration of vitamins is reduced in many times. They also say that there is a lot of vitamin C in greens. But the problem with this product is that the amount of vitamin C is measured in one hundred grams of product, and not everyone can eat such a quantity of parsley.

This does not mean that you should not drink the vidvar of parsley or eat greens. It is just necessary to realize that it is a very good addition to our diet, but with a small amount of ascorbic acid in the amount that we really eat.

It is very important to maximize the preservation of this vitamin in products. Vitamin C hydrogenated - a non-stable compound, disintegrates with prolonged storage. Ascorbic acid is easily oxidized. Products cannot be stored in metal containers, as ascorbic acid reacts. Vitamin C also should not be subjected to the influence of light, increased humidity. Drying, slicing, prolonged heating of products in an open crisper, repeated heating of food, copper or metal kitchen utensils ruin the potent antioxidant.

That is why it is better to eat various vegetables and fruits in fresh, frozen or sour form, in accordance with the season of the year.

What you should eat to get enough vitamin C (70 - 100 mg):

1. 100 g of cabbage, 1 apple, 1 pomidoro contain the norm of vitamin C;

2. 40 g sweet pepper;

3. 30 g of black currants;

4. 100 g cauliflower (steamed);

5. 100 g orange.

Be healthy!