Probably, Vitamin C is best known as an antioxidant. Antioxidants help prevent unnecessary activity of free radical molecules. Free radicals are molecules forms that can be very reactive, and too many free radicals can cause harm to our cells and tissue. Antioxidants, including Vitamin C help prevent that damage.
Many people connect vitamin C with citrus fruits, but this essential vitamin is hidden in some other victuals too. Moreover, this vitamin may be found in them in even greater content than expected. The common thing best food sources of vitamin C have is: they are all plant foods.
Here are the fruits and vegetables that include more vitamin C than the citruses. You will be surprised!
Red and Yellow Peppers
Peppers are number one when it comes to richness of vitamin C. In a 100 grams of red and yellow pepper, there are 190 milligrams of vitamin C, which is four times more that its content in the orange.
Broccoli is rich in nutrients, but in vitamin C as well. Only 100 grams of broccoli is enough in order your body takes around 90 milligrams of vitamin C.
Kale is rich in vitamin A, C, fibers, and when it comes to vitamin C, it prevails with 80.4 milligrams in only 67 grams of kale. In folk medicine, fresh leaves of kale are applied onto joints and ulcers, while the juice of this vegetable is recommended to those who struggle with stomach disorders.
Kiwi is another “sour” fruit that is a great source of vitamin C. Moreover, kiwi is rich in vitamin K, E, potassium and copper. Scientists proved that kiwi protects out DNA from oxidative stress.
Cauliflower can be consumed raw or as a supplement in salads or dishes. It has to be included in our diet because 100 grams of cauliflower includes 79 milligrams of vitamin C.