Some fruits and vegetables contain a high amount of vitamin C, while others are low in this vitamin. Fruits and vegetables that contain a significant amount of vitamin C should be included in your diet, but you should also consume fruits and vegetables with low vitamin C. The Centers for Disease Control and Prevention recommends the consumption of fruits and vegetables in an assortment of colors for many important vitamins and nutrients. This included fruits and vegetables low in vitamin C.
Facts
Avocados are low in vitamin C, and they contain healthy monounsaturated fat. Bananas are low in vitamin C, and bananas are high in carbohydrates and potassium. There are over 3,000 different kinds of pears, which are very low in vitamin C. Asparagus is low in vitamin C, but its vitamin C content increases slightly when it is cooked. Carrots contain a small amount of vitamin C, and the amount decreases when they are cooked.
Function
Fruits and vegetables with low vitamin C may be beneficial to people who have a family history of hemochromatosis, a condition that may increase the body's absorption of iron and lead to destruction of tissue when large amounts of vitamin C are consumed. The Office of Dietary Supplements states that unless you are being treated with vitamin C, large amounts of vitamin C, when consumed for a long period of time, may raise your chance of developing health problems, Because of this, you may want to consume only fruits and vegetables low in vitamin C.
Fruits Low in Vitamin C
Of the fruits low in vitamin C, pears are the lowest. One-half cup of pears supplies you with only 6 percent of your daily value of vitamin C. When you compare that to the daily value of vitamin C in the same amount of kiwi, which supplies you with 140 percent of your daily value, the vitamin C content in pears is obviously very low. Fruits that supply you with 8 percent of your daily value of vitamin C include a medium size apple and 1/2 cup of cherries. A 1/2-cup serving of fruits that supply you with 10 percent of your daily value of vitamin C include avocados, bananas, blueberries, cranberries and watermelon. One medium-size peach supplies you with 10 percent of your daily value of vitamin C as well.
Vegetables Low in Vitamin C
Vegetables with the lowest amount of vitamin C are cucumbers, eggplant, raw mushrooms, garbanzo beans, great northern beans, kidney beans, pinto beans and navy beans, which supply you with 2 percent of your daily value of vitamin C per 1/2-cup serving. One-half cup of cooked carrots supplies you with 4 percent of your daily value of vitamin C, and 1/2 cup of raw asparagus and 1/2 cup of cooked small red beans supply you with 6 percent. Cooked corn, cooked squash and raw onions are also low in vitamin C, supplying 8 percent of your daily value of vitamin C per 1/2 cup. The same serving of string beans gives you 10 percent of your daily value of this vitamin.
Benefits
According to the Office of Dietary Supplements, too much vitamin C can cause diarrhea, stomach pain and an upset stomach. By consuming fruits and vegetables that have a low vitamin C content, you should be able to take in some vitamin C and avoid these side effects. You will also be able to eat a variety of vitamin C foods that will not add up to an excess amount of vitamin C.
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