Apple apples, pear pears, apricot.

Peach peach grape grape

Banana banana pineapple pineapple

Plum plum watermelon

Orange lemon lemon

Mango strawberry strawberry

Medlar loquat mulberry

Nectarine nectarine cherry cherry

Pomegranate pomegranate fig fig

Tangerine, citrus and persimmon

Walnut walnut hazelnut hazelnut

Chestnut millet currant vinegar millet

Coconut, cocoa

Bilberry blueberry blackberry blackberry

Kiwi, fresh dates, strawberries, loquat, orange, tangerine, persimmon and blueberry are rich in vitamin C. Based on the vitamin C content of100g fruit, kiwi fruit contains 420mg, fresh jujube contains 380mg and strawberry contains 80mg.

Orange contains 49 mg, loquat contains 36 mg, and orange and persimmon contain 30 mg each. Bananas and peaches each contain 10 mg, grapes, figs and apples each contain only 5 mg, and pears only contain 4 mg.

In addition, there are some factors that affect the content of vitamin C in fruits. For example, some fruits are often wrapped in paper bags in order to prevent pests and sun exposure, resulting in a decrease in vitamin C content;

Fruits are harvested in summer and stored in cold storage. When sold in winter, the vitamin C content of fruits will also decrease. Modern families generally have refrigerators, and many people like to buy a lot of fruits and put them in. But the longer the fruit is stored, the more vitamin C is lost.