Which Foods Contain Vitamin C?
Most people recognize citrus fruits, such as oranges and grapefruits, as good sources of vitamin C. Many other sources provide more than 20% of the RDA in a typical serving, including guava, kiwi, red sweet pepper, strawberries, papaya, broccoli, green pepper, vegetable juice cocktail, kohlrabi, Brussels sprouts, cantaloupe, pineapple, kale, edible pea pods, sweet potato, and mango. It is important to recognize that water-soluble vitamins like vitamin C are not stored in the body and must be replenished daily. Vitamin C is the most unstable of all water-soluble vitamins — cooking, handling, and processing affect its content in food. The vitamin is easily destroyed by oxygen, alkalis, and high temperature; it also reacts with the metallic ions of iron and copper. Patients should be encouraged to consume at least one daily serving of a food that is a good source of vitamin C, such as orange juice.
