7 foods that have more vitamin C than oranges

To stay healthy, current medical information indicates that an adult male should get at least 90 mg of Vitamin C / National Institutes of Health vitamin C daily. Woman, at least 75 mg. If you are pregnant, breastfeeding or smoking, your daily allowance is increased by 35–45 mg.

The human body does not know how to synthesize and store ascorbic acid. Therefore, it is important for us to receive it from the outside. For example, with food. Doctors generally consider this way of obtaining vitamins to be the most healthy and effective.

Orange, perhaps the most famous source of ascorbic acid, contains Oranges, raw, all commercial varieties / NutritionData, 53 mg of the substance for every 100 g of pulp. But this is far from a record.

Here are 7 foods that contain several times more vitamin C than these citrus fruits. By the way, this is not dangerous: the body does not absorb excess ascorbic acid, but excretes it in the urine.

1. Rosehip

Rose Hips, wild (Northern Plains Indians) / NutritionData contains 119 mg of vitamin C (or 426 mg per 100 g) in about 6 fresh, medium-sized fruits. This is at least 30% more than the required daily value.

True, in order to get such an amount of useful substance, rose hips should be eaten raw. Vitamin C is destroyed by Gao ‑ feng Yuan, Bo Sun, Jing Yuan, Qiao ‑ mei Wang. Effects of different cooking methods on health-promoting compounds of broccoli / Journal of Zhejiang Univerity. Science when heated, therefore, if you pour boiling water over the berries, they risk losing up to 30% of the ascorbic acid they contain.

2. Chili pepper

If you like hot and healthy foods, choose green chili peppers. One medium-sized pod weighing about 45 g contains Peppers, hot chili, green, raw / NutritionData 109 mg vitamin C (or 242 mg per 100 g). For comparison, in red chili of the same sizes, 65 Peppers, hot chili, red, raw / NutritionData mg.

If high vitamin C is a weak argument for you to add an extremely hot spice to salads and soups, here are a few more. Capsaicin / University of Michigan Health is believed to be the substance capsaicin, which gives chili its characteristic pungent flavor, helps relieve pain from various origins, and fights inflammation. And also the use of pepper can improve metabolism and speed up fat burning, in a small study M. Yoshioka, S. St-Pierre, M. Suzuki, A. Tremblay. Effects of red pepper added to high ‑ fat and high ‑ carbohydrate meals on energy metabolism and substrate utilization in Japanese women / The British Journal of Nutrition such an effect was seen in those who added 10 g (approximately 1 tablespoon) of red powder to their food. Chile.

3. Sweet yellow pepper

It is enough to eat 100 g of sweet yellow pepper (this is how much a medium-sized fruit weighs), and you will receive Peppers, sweet, yellow, raw / NutritionData about 180 mg of vitamin C. That is, at least twice the daily value.

In brighter red pepper, ascorbic acid is slightly less, 128 mg per 100 g of product. However, this is also enough to fully provide the body with ascorbic acid.

4. Black currant

About a glass (100 g) of currants will give Currants, european black, raw / NutritionData 181 mg of vitamin C. And also a decent amount of anthocyanins from Gina Borges, Alexandra Degeneve, William Mullen, Alan Crozier. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries / Journal of Agricultural and Food Chemistry, plant pigments with pronounced antioxidant properties.

5. Thyme (thyme)

In terms of grams, thyme contains 3 times more vitamin C than oranges: up to 160 mg of Thyme, fresh / NutritionData per 100 g of spice.

Of course, you are unlikely to eat this amount of thyme. But even if you just sprinkle 1-2 tablespoons of chopped greens on a salad, you get up to 7 mg of ascorbic acid.

6. Parsley

In 100 g of this herb, more than 130 mg of Parsley, raw / NutritionData vitamin C. Sprinkle generously with parsley salad or soup, and get at least 10% of the required daily dose of ascorbic acid.

In addition, parsley, like other leafy greens, is an excellent source of non-heme iron. This form of the mineral is present in plant foods and is less assimilated than animal heme. But in the presence of vitamin C, the body absorbs plant iron much better than Vitamin C / National Institutes of Health. So the use of parsley can be considered, among other things, as a means of preventing iron deficiency anemia.

7. Guava

Exotic fruit with pink flesh contains 4-5 times more vitamin C than oranges and any other citrus fruits, about 228 mg Guavas, common, raw / NutritionData per 100 g.