When people think about foods with vitamin C, oranges usually come to mind, but there are more which we will explore in this article....
by M. Daniels, who has been professionally writing and editing technical non-fiction articles and publications for over 3 decades.
Before we you decide to gorge yourself on foods with plenty of vitamin C, you might want to pause to consider why you might even want to do this.
Possibly the best known value of vitamin C is its role in increasing your body's immunity against viral and bacterial infections such as colds and flu. Other benefits include:
As you can see, there are many good reasons to make sure you have an adecuate supply of vitamin C and this is particularly important for humans because, for some unknown reason, man is one of the few animals which does not have the capability to produce their own supply of this vitamin. (The other exceptions are apes and guinea pigs.)
So what are the foods with vitamin C? In alphabetical order, some of the principal sources are:
In addition to the above foods with vitamin c, you can find it in the following herbs: barley green, burdock, capsicum, comfrey, echinacea, eyebright, garlic, hawthorn, juniper berries, parsley, plantain, rose hips, sarsaparilla, shepherd's purse, stinging nettle, watercress and, willow.
Vitamin C is likely the most used vitamin supplement likely because in most of the foods with vitamin C, cooking and processing tends to destroy it. It is available in virtually any form which can be imagined: tablets, liquids, timed-release pills, powdered, chewable tablets and even injections.
Forms which can be swallowed may be in tablets or capsules which may contain up to 1000 mg (milligrams). Currently the minimum requirement each day (MDA) is considered to be 2500 mg with a maximum daily intake of 40,000 mg.
It is important to recognize that vitamin C is not stored in the body and any excess is rapidly eliminated in the body's urine.
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