Vitamin C or ascorbic acid has been described as the major waters-soluble antioxidant in human serum and has several other essential functions in the body. The recommended Dietary Allowance for adults is 60 mg/day. Humans cannot produce vitamin C in their own bodies and must obtain it from food sources.
In the United States, the foods that are the highest contributors of vitamin C are orange juice, grapefruit, tomatoes and tomato juices and potatoes.
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| Citrus fruits |
Other good sources of vitamin C are vegetables such as broccoli, cabbage and other green leafy vegetables, pepper, mangoes, papaya and strawberry. Some types of meat products, such as brains, liver and kidneys were found to retain vitamin C.
For practical reason, citrus and other fruits are good daily sources of vitamin C, as they are generally eaten raw and are therefore not subjected to cooking procedures that can destroy vitamin C.
In addition to naturally occurring sources of vitamin C, fortified foods and vitamin supplements provide important sources of this vitamin for Americans.
Food sources of vitamin C
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