List Of Foods High In Vitamin C

Vitamin C is used to combat the common cold and scurvy. Some evidence also supports that this vitamin can help to protect the body against bacterial infections. Many doctors, including Rudolph Ballentine, M.D., believe that vitamin C can even help to inhibit allergic reactions by reducing the action of histamine. This vitamin, also known as ascorbic acid, can be taken as a supplement but may be better absorbed and more readily available for the body to use when consumed in whole foods.

Fruits

Citrus juices had been used to treat scurvy as far back as 1616, although James Lind at the English Naval Hospital was the first to conduct any experimentation of the citrus fruits on the ailment in 1739. At that time, he used two oranges and one lemon daily for suffering sailors. Those sailors recovered within just a few days. Fortunately, many fruits have now been discovered to be rich in this vitamin, especially those that are tart. One of the richest food sources of vitamin C is the papaya fruit. While many people look to oranges and orange juice as a common source, strawberries and kiwis are also high in ascorbic acid.

Vegetables

Many vegetables are rich in vitamin C, although according to Dr. Ballentine, green peppers may be the most vitamin C-dense vegetable source around, having more ascorbic acid than an orange. Tomatoes, squash and potatoes are also good sources of the vitamin. For high vitamin content, you may wish to seek out green leafy vegetables. Broccoli, mustard greens, and kale are all excellent sources of vitamin C. Chili peppers are also a common source of the vitamin in Mexican culinary dishes.

Sprouts

While grains and beans do not yield a tremendous amount of vitamin C in their original form, once they are sprouted, they become extremely rich in ascorbic acid. In the 18th century, sprouts were used to treat scurvy in the place of fruits that could not be found during winter months. Being available year round without great expense makes sprouts an excellent resource for obtaining proper amounts of this nutrient. There are a large variety of sprouts available, as well. Alfalfa sprouts, lentil sprouts and soy sprouts are just a few. They can be enjoyed in their whole form on salads or ground into breads, soups, and casseroles. You can even make your own sprouts from untreated seeds.