Rosa roxburghii contains vitamin C, SOD and vitamin P, which is the highest in fruits and vegetables.
It is 450 times that of apples, 569 times that of grapes and 20 times that of kiwifruit.
Rosa roxburghii juice is rich in SOD (anti-cancer and anti-aging substance-biological enzyme (unstable protease), and the SOD content in every 100 grams of Rosa roxburghii is as high as 54000 U；;
Rosa roxburghii juice is rich in vitamin C, and every100g of Rosa roxburghii contains as much as 2500mg of vitamin C;
Rosa roxburghii juice is rich in vitamin P, and the content of vitamin P in Rosa roxburghii juice per100g is as high as 598 1mg.
SOD- is a human garbage scavenger, which can remove free radicals, reduce the metabolism and regeneration of melanin, and achieve the purpose of fading spots and chloasma.
1985 The Fourth Symposium on the Theory of Free Radical Biology was held in Rome, which was unanimously recognized by scientists from more than 20 countries. SOD can eliminate free radicals, reduce the metabolism and regeneration of melanin, and achieve the purpose of fading spots, chloasma and freckles and preventing senile plaques. It can protect fair and delicate skin, delay cell life and resist aging.
Vitamin C-an important substance that is very effective in detoxification in modern life;
Ascorbic acid, also known as ascorbic acid, is an important water-soluble vitamin C, which is related to various metabolism of human body. The human body itself cannot synthesize several kinds of stored vitamin C, so it needs to be supplied through food frequently, and the lack of it will lead to scurvy.
Vitamin P- biological brass, also known as methyl hesperidin, is usually expressed by total brass, that is, measured by the content of vitamin P (rutin), the content of vitamin P in Rosa roxburghii juice is as high as 598 1mg/ 100ml, which is 10 times higher than that in Ginkgo biloba leaves.
Vitamin C+ Vitamin P is a powerful detoxification agent, which can remove toxins (melanin) and heavy metals in the human body. Vitamin c combines with toxic substances in the human body to produce non-toxic substances, which are excreted with urine. Play the role of detoxification.
Vitamin c can play a preventive role; It can promote the synthesis of immunoglobulin, improve human immune system and improve the phagocytosis of white blood cells. The demand for vitamin C by phagocytes is 50 times higher than that of other cells.
The highest should be
1. Phyllanthus emblica (184 1 mg) is 100 times higher than that of apple.
1. Jujube (900 mg)
2. Kiwifruit (420 mg)
3. Mispinch (270 mg)
4. Cassia seed (264 mg)
5. Jujube (fresh) (243 mg)
5. Seabuckthorn (204 mg)
6. Wild Amaranth (153mg)
7. Pepper (red and spicy) (144 mg)
8. persimmon pepper (130mg)
9. Alfalfa (118mg)
10. Crotalaria pigmentosa (118mg)
1 1. Bamboo leaf vegetables (87 mg)
12. orange juice concentrate (80mg)
13. Chinese kale (76 mg)
14. Green pepper (72mg)
15. Mustard (big leaf) (72mg)
16. Houttuynia cordata (70 mg)
17. Pea seedlings (67 mg)
18. Cabbage (65mg)
19. Wild onion (64 mg)
20. Pepper (green pepper) (62 mg)
22. Cauliflower (6 1 mg)
23. Purple cabbage (57 mg)
24. Bitter gourd (56 mg)
25. Sweet potato leaves (56 mg)
26. candied dates (55 mg)
27. Hawthorn (53 mg)
28. watercress (52 mg)
29. Broccoli (5 1 mg)
30. Mustard (leaflet) (5 1 mg)
3 1. Leymus chinensis (49 mg)
32. Coriander (48 mg)
33. Lycium barbarum (48 mg)
34. Orange Lycium barbarum (48 mg)
35. Chinese cabbage (white stem) (47 mg)
36. Strawberries (47 mg)
37. Amaranth red (green) (47 mg)
38. Dandelion (47 mg)
39. Asparagus (45 mg)
40. Black cabbage (45 mg)
4 1. Radish (45 mg)
42. Chinese cabbage (44 mg)
43. Lotus root (44 mg)
44. Papaya (43 mg)
45. shepherd's purse (43 mg)
46. Longan (43 mg)
47. Radix Isatidis (4 1 mg)
48. Litchi (4 1 mg)
49. Spore cabbage (40mg)
50. Toona sinensis (40 mg)
5 1. Cabbage (40mg)
52. Zucchini (39 mg)
53. Grapefruit (38 mg)
54. Allium macrostemon (36 mg)
55. Rapeseed heart (36 mg)
56. Plantain (36 mg)
57. Chestnuts (cooked) (36 mg)
58. Rape (36 mg)
59. Cassava flour (35 mg)
60. Kumquat (35 mg)
6 1. Cassava (35 mg)
62. Mustard head (34 mg)
63. Agaricus bisporus (34 mg)
64. Chicory (sharp leaves) (33 mg)
65. Cherry tomato (33 mg)
66. Oranges (33 mg)
67. Spinach (32 mg)
68. Chinese cabbage (3 1 mg)
69. Mustard (3 1 mg)
70. Cirsium japonicum (3 1 mg)
7 1. Amaranth red (purple) (30mg)
72. Beet leaves (30mg)
73. Persimmon (30mg)
74. Chinese cabbage (green mouth) (28 mg)
75. Citrus (28 mg)
76. Chinese cabbage (28 mg)
77. Oranges (28 mg)
78. Transparent vegetables (28 mg)
79. Garlic (28 mg)
80. Longan meat (27 mg)
8 1. Soybean (27 mg)
82. Almond (26 mg)
83. Purple cabbage (26 mg)
84. Malantou (26 mg)
85. scented tea (26 mg)
86. Malan (26 mg)
87. Fennel (26 mg)
88. Sweet almond (26 mg)
89. Grapes (25mg)
90. Burdock leaves (25mg)
9 1. Onion (24 mg)
92. Chestnuts (fresh) (24 mg)
93. Mango (23 mg)
94. Pteridium aquilinum (23 mg)
95. Grapefruit (23 mg)
96. Cowhide (23 mg)
97. Semen Plantaginis (23 mg)
98. Xinmei Radish (23 mg)
99. Portulaca oleracea (23 mg)
100. celery leaves (22 mg)
10 1. white radish (2 1 mg)
102. Wild leek (2 1 mg)
103. Onion (2 1 mg)
104. Radish (2 1 mg)
105. Begonia fruit (20mg)
106. Youmaicai (20mg)
107. cold and winter dishes (20mg)
108. Lettuce (round leaf) (20mg)
109. Lemon (20mg)
1 10. Oranges (19 mg)
1 1 1. Chinese cabbage (small white mouth) (19 mg)
1 12. cowpea (19 mg)
1 13. Green tea (19 mg)
1 14. Citrus (reed) (19 mg)
1 15. Garlic yellow (18mg)
1 16. Chrysanthemum (18mg)
1 17. Lily (18mg)
1 18. Pineapple (18mg)
1 19. Duck liver (18mg)
120. Dried radish (17mg)
12 1. Onion (17mg)
122. Broad bean (16 mg)
123. Li Zixing (16 mg)
124. Green garlic (16 mg)
125. wax gourd (16 mg)
126. Corn (fresh) (16 mg)
127. Dutch beans (16 mg)
128. concanavalis (15mg)
129. Chinese chives (15mg)
130. Melon (15mg)
13 1. peanuts (14mg)
132. Jujube (dry) (14mg)
133. Jujube (dry) (14mg)
134. Potato (wampee) (14mg)
135. Cucumber (14mg)
136. Green radish (14mg)
137. Pea (14mg)
138. Tomato (14mg)
139. Carrots (13mg)
140. Bovine lung (13mg)
14 1. water chestnut (13mg)
142. Lentils (13mg)
143. Celery (12mg)
144. Hami melon (12mg)
145. Cucumber (12mg)
146. Lemon juice (1 1 mg)
147. Cucurbita pepo (1 1 mg)
148. Bali (1 1 mg)
149. Artichoke (1 1 mg)
150. Pea tip (1 1 mg)
15 1. Gourd (1 1 mg)
152. Elm (1 1 mg)
153. Cherry (10 mg)
154. Daylily (dry) (10mg)
155. Perrin (10 mg)
156. Daylily (10 mg)
157. Bovine liver (9 mg)
158. Duck pancreas (9 mg)
159. jackfruit (9 mg)
160. Kidney bean (9 mg)
16 1. Pomegranate (9 mg)
162. Myrica rubra (9 mg)
163. Cucumber (9 mg)
164. Sweet potato chips (9 mg)
165. Papaya (8 mg)
166. Onion (white skin) (8 mg)
167. Banana (8 mg)
168. Black tea (8 mg)
169. Tomato paste (8 mg)
170. Loquat (8 mg)
17 1. Pumpkin (8 mg)
172. Soybean sprouts (8 mg)
173. Beet root (8 mg)
174. Peach (7 mg)
175. Carambola (7 mg)
176. Bamboo shoots (7 mg)
177. Chenpi (7 mg)
178. Eggplant (Green Peel) (7 mg)
179. Eleocharis tuberosa (7 mg)
180. Elaeagnus angustifolia (7 mg)
18 1. Garlic (white skin) (7 mg)
182. Eggplant (purple skin, long) (7 mg)
183. Cucumber (7 mg)
184. Preserved hawthorn (6.3 mg)
185. Nostoc flagelliforme (dried) (6 mg)
186. taro (6 mg)
187. Pear (6 mg)
188. Preserved apricots (6 mg)
189. mint (6 mg)
190. Watermelon (6 mg)
19 1. Mung bean (6 mg)
192. Black jujube (with nucleus) (6 mg)
193. Coconut (6 mg)
194. Typhoid fever (6 mg)
195. Euryale ferox (fresh) (6 mg)
196. Zucchini (6 mg)
197. Eggplant (5mg)
198. Plum (5mg)
199. Bamboo shoots (5mg)
200. Raisins (5 mg)
20 1. Luffa (5mg)
202. Zizania latifolia (5mg)
203. Chinese yam (5 mg)
204. Siraitia grosvenorii (5mg)
205. Lotus seeds (5mg)
206. Rosa roxburghii (5mg)
207. Ginger (5 mg)
208. Oenanthe javanica (5mg)
209. Lentinus edodes (dried) (5 mg)
2 10. Water spinach (5mg)
2 1 1. Niuxin (5mg)
2 12. Bamboo shoots (5mg)
2 13. Mushroom (dry) (5mg)
2 14. buckwheat (5mg)
2 15. Breast milk (5mg)
2 16. Rose grape (4 mg)
2 17. Hericium erinaceus (4 mg)
2 18. Cucurbita pepo (4 mg)
2 19. Pickled potherb mustard (4 mg)
220. Dried plums (4 mg)
22 1. golden cake (4 mg)
222. Apricot (4 mg)
223. Celery (4 mg)
224. Apple (4 mg)
225. Sweet potato (4 mg)
226. Lettuce (4 mg)
227. Pig heart (4 mg)
228. Okra (4 mg)
229. Peaches (4 mg)
230. Sydney (4 mg)
23 1. Yali pear (4 mg)
232. Mung bean sprouts (4 mg)
233. Whole milk powder (4 mg)
234. Arrow (4 mg)
235. Ginger (4 mg)
236. Winged beans (3 mg)
237. Carrots (3 mg)
238. Purple grapes (3 mg)
239. Pak Lei (3 mg)
240. Hawthorn (3 mg)
24 1. Onion (3mg)
242. Morchella (3 mg)
243. Honey (3 mg)
244. Biscuits (3 mg)
245. Olive (3 mg)
246. Pitaya (3 mg)
247. Durian (2.8 mg)
248. Bighead Carp (2.65 mg)
249. Russula (2 mg)
250. Porphyra (dry) (2 mg)
25 1. condensed milk (sweet, canned) (2mg)
252. Figure (2 mg)
253. Cordyceps sinensis (2 mg)
254. Pickled mustard tuber (2 mg)
255. Peanut kernel (raw) (2 mg)
256. Hawthorn (dry) (2 mg)
257. Sour cabbage (2 mg)
258. Leek (2 mg)
259. Curry (2mg)
260. Mushrooms (fresh mushrooms) (2 mg)
26 1. sugarcane juice (2mg)
262. Ginger (2 mg)
263. Flammulina velutipes (2 mg)
264. Mangosteen (1.2 mg)
265. Applesauce (1 mg)
266. Angelica dahurica (1 mg)
267. Milk (1 mg)
268. Auricularia auricula (water hair) (1 mg)
269. Winter bamboo shoots (1 mg)
270. Artemisia selengensis (1 mg)
27 1. garlic moss (1 mg)
272. Apricot sauce (1 mg)
273. Pogostemon cablin (1 mg)
274. Lentinus edodes (fresh) (1 mg)
275. Yogurt (1 mg)
276. Eggplant (round) (1 mg)
277. Olay tablets (1 mg)
278. Leek moss (1 mg)
279. Almond dew (1 mg)
280. Chrysanthemum (1 mg)
28 1. Polygonum cuspidatum (1 mg)
282. Walnut (1 mg)
283. Glycyrrhiza uralensis Fisch (1 mg)
2 cooking effect
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Stewed chowder
The loss rate of vitamin C was 8. 1 ~ 33.5%, with an average of 23.6%. However, the loss of different stewing time is different, and the loss rate of 1 1.4 ~ 66.9 within 30 minutes is 0.4 ~ 45.2%.
Prepare food
The loss rate of vitamin C was 15.3 ~ 19%. About 50% of vitamin C after cooking is in vegetable soup. If you only eat vegetables without soup, the loss rate is above 60%. When vegetable juice is cooked and extruded, the loss of vitamin C is the largest, reaching 83.3%.
Fried dishes
Cut the vegetables into sections and fry them in oil for 5 ~ 10 minutes. The loss rate of vitamin C is 36%. Chinese cabbage was fried for 1 1 ~ 13 minutes, and the loss rate was 3 1%. The spinach was cut into sections and fried in oil for 9 ~ 10 minutes, and the loss rate was 16%. The tomato was peeled and cut into pieces and fried in oil for 3 ~ 4 minutes, and the loss rate was only 6%. The pepper was shredded and fried for 1.5 minutes, and the loss rate was 22%. Chinese cabbage was shredded and fried in oil for 1 1 ~ 14 minutes, and the loss rate was 32%. The above situation shows that the longer the cooking time, the more vitamin C will be lost in vegetables, except tomatoes, which are acidic foods and contain less ascorbic acid oxidase, which can make vitamin C more stable and not easy to be destroyed. Generally, the loss rate of vitamin C can be controlled at 10 ~ 30% as long as the cooking is quickly fried with fire.
Eat in time
Sometimes vegetables are not eaten in time after cooking, and stored for 20 minutes to 1 hour. Compared with before cooking, the loss rate of vitamin C is 73 ~ 75%.
heat under reflux
If the food is not eaten in time after it is cooked, and you are afraid of deterioration, then refrigerate it first and then heat it when you want to eat it. In this way, vitamin C will also be lost, and the loss rate will reach 14 ~ 17% of that of cooked vegetables.
Does adding starch when cooking have a protective effect on vitamin C?
When cooking stew or soup, adding starch to thicken it has two advantages, one is to thicken the dish or soup, the other is that the starch contains glutathione, and the sulfhydryl group (-SH) in the glutathione structure is reducible. In the cooking process, sulfhydryl groups will be rapidly oxidized, so that vitamin C is not oxidized or less oxidized, thus protecting vitamin C. Meat also contains sulfhydryl groups, and when cooking with vegetables, it also protects vitamins in vegetables.
3 Beauty function
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VC whitening has long been a secret weapon circulated by beauty experts. Because VC can not only improve immunity, but also be known as "classic natural whitening element", so many classic whitening cosmetics will add VC ingredients. For example, Yayinde's new four-element intelligent whitening essence contains the compound essence of vitamin C and magnesium phosphate, but how to eat it effectively and how to really whiten it?
It is recommended to eat twice a day.
Because VC is a water-soluble vitamin, generally speaking, it will be excreted with body fluids in 3-4 hours. Repeated supplementation at intervals of 3-4 hours can ensure the content of VC in the body and the absorption effect will be better.
Eat after breakfast or lunch.
Everyone knows that fruit is "gold in the morning, silver at noon", and so is VC, especially some VC products extracted from natural fruits, and the effect will be good if you eat them at breakfast or lunch.
Daily intake 100 mg.
: VC can't be taken excessively for a long time, because it is easy to cause oxalic acid or uric acid stones. However, if you are from the perspective of maintenance, it is recommended to take about 100 mg every day, which is safe and effective and will not produce so-called side effects.
Be sure to choose natural products.
Products: There are many VC products in the market, a few or a dozen, but generally these products are synthetic VC. Only true all-natural VC can be called "natural vitamin C". Natural VC contains vitamin P, which can prevent VC from being damaged by oxidation and help VC to be better absorbed by human body. But the cost of synthesizing VC is low, and the general dosage is relatively high. For example, some VC effervescent tablets contain 1000 mg of VC, which generally belongs to the category of drugs and is not recommended for long-term use.
Taking cycle
Whitening is like a war. Games with melanin need a steady stream of bullets, otherwise the melanin that has just been repelled will be quick.