The most common vegetables containing more vitamin C include Chinese cabbage, rape, rapeseed, seaweed, amaranth, celery, etc. These foods are very common in our lives, so you might as well You can eat more appropriately.

Vitamin C content in fruits is also very rich, such as the ones we are familiar with, such as fresh dates, red fruits, grapefruits, oranges, oranges, lemons, strawberries, persimmons, mangoes, kiwis, longans, etc. However, the most noteworthy issue is that the vitamin C content in some wild fruits is many times higher than that of ordinary fruits, the most common of which are prickly pear, pomegranate, golden cherry, etc.

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Extended information:

Vitamin The structure of C is similar to glucose. It is a polyhydroxy compound. The two adjacent enol hydroxyl groups at the 2nd and 3rd positions in the molecule can easily dissociate and release H+, so it has acidic properties, also known as ascorbic acid. . Vitamin C has strong reducing properties and can be easily oxidized to dehydroascorbic acid, but the reaction is reversible, and ascorbic acid and dehydroascorbic acid have the same physiological functions. However, if dehydroascorbic acid continues to oxidize, it will generate diketone. If leuconic acid is used, the reaction is irreversible and the physiological efficacy is completely lost.

The main food sources of vitamin C are fresh vegetables and fruits. Among vegetables, peppers, chrysanthemums, bitter gourds, beans, spinach, potatoes, leeks, etc. are rich in vitamin C; among fruits, jujubes, fresh dates, strawberries, citrus, lemons, etc. are rich in vitamin C; there is also a small amount of vitamin C in the internal organs of animals. .

Reference materials: /baike.baidu.com/item/vitamin c"target="_blank">Baidu Encyclopedia-Vitamin C