Sources of Vitamin C

By Liji Thomas, MD

Vitamin C is available in abundance in many natural sources, including fresh fruits and vegetables. The richest sources include:

• Indian gooseberry (700 mg/100 g)
• citrus fruits, such as limes, oranges and lemons
• tomatoes and tomato juice
• potatoes
• green and red peppers
• kiwifruit, strawberries and cantaloupes
• green leafy vegetables such as broccoli
• fortified cereals

Vitamin C content in food is reduced by cooking, as well as during long periods of storage. Cooking losses may be lowered by steaming or microwaving. An adequate consumption of fruits and vegetables in raw form, which corresponds to 5 or more servings of different fruits and vegetables a day, usually supplies all the vitamin C that is needed.

The following table shows the vitamin C content of some plants, foods:

References

• https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
• https://umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid

Further Reading

• What is Vitamin C?
• Vitamin C Physiological Function
• Vitamin C Daily Requirements
• Vitamin C Therapeutic Uses
• Vitamin C History