Vitamin C (Ascorbic Acid)

Foods rich in Vitamin C:

• Fruits: Gooseberry (157 mg), Papaya (64 mg), Lychee (60 mg), Strawberry (55 mg), Lemon (52 mg), Orange in fresh juice (50 mg), Mango (44 mg), Kiwi (43 mg).
• Vegetables: raw red pepper (139 mg), boiled red pepper (126 mg), boiled Brussels sprouts (60 mg), raw spinach (40 mg), boiled cauliflower (38 mg), raw ripe tomato (27 mg), canned white asparagus (22 mg), boiled chard (18 mg). The same raw foods considerably increase their Vitamin C content.

(Values over 100gr of food)

Other considerations:

Powerful antioxidant that prevents premature aging, its contribution inhibits the synthesis of harmful substances (nitrosamines) preventing diseases (neurodegenerative, arteriosclerosis, cancer). It also favours the synthesis of beneficial and necessary substances (collagen, catecholamines, carnitine), increases leucocyte mobility, favours the absorption of iron and its mobilisation when stored in ferritin form…

Vitamin C is destroyed by cooking by the action of heat, so we must incorporate fresh food source of Vitamin C, on a daily basis in our diet.

Smoking and drinking alcohol habitually decreases the levels of Vitamin C in the body.