Citrus fruits and tomatoes are the best sources of vitamin C. Green peppers, spinach and potatoes contain yif and vitamin C as synthetic tablets.

(mg of vitamin C per100g of food)

Orange -49 radish -24 pineapple jar -2~ 10 beet -34 grass plum -60 spinach -59 tomato -23 lemon -45 watermelon -3~8 cauliflower -69

Foods rich in vitamin P

The white peel of citrus (lemon, orange, grapefruit) and the thin skin wrapped in the fruit bag; Apricot, buckwheat flour, blackberry, cherry, rose hip, etc.

Vitamin P and vitamin C coexist in citrus, grapes, hawthorn, tomatoes and other fruits and vegetables, so people who often eat fresh fruits and vegetables do not need to supplement vitamin P.

Foods rich in calcium, such as milk and dairy products, beans, shrimp skin, kelp, nuts, etc. There is less calcium in grains, livestock and poultry meat and fruits. The absorption rate of calcium in food is relatively low. For example, the absorption rate of calcium, which is most easily digested and absorbed in milk, is only 50%, and the absorption rate of other calcium-containing foods is even lower.

Because most of vitamin K exists in green leafy vegetables, the best source of vitamin K is green leafy vegetables, such as spinach, cabbage, beet, mung bean, lettuce, cauliflower, mustard, coriander, lotus root and so on. Green peas and carrots are good sources of vitamin K.