Fruits and vegetables with high vitamin C content include kiwi fruit, lemon, strawberry, apple and cherry. Inch dates. Oranges, grapefruit, oranges. Cauliflower, Chinese cabbage, tomato. Green pepper, longan cucumber, coriander, celery, radish, pea, kohlrabi, spinach, broccoli.

Among them, broccoli is rich in vitamin C, which has the effects of anti-cancer, liver protection, maintaining vascular toughness and enhancing immunity. Kiwifruit is rich in vitamin C, but also contains a variety of trace elements, which can reduce blood lipids, promote digestion, prevent cancer and enhance the body's resistance.

How to eat fruits and vegetables containing vitamin C

Fruits such as kiwifruit, fresh dates and lemons are rich in vitamin C. Mature fruits can be eaten directly or drunk by squeezing juice, which can play a good role in supplementing vitamins.

Vegetables such as cabbage, spinach and tomatoes are rich in vitamin C, which can be eaten as daily vegetables after cooking, providing enough vitamins for the human body, and tomatoes can also be eaten directly.

Everyone can eat more foods rich in vitamin C, which can increase skin elasticity and improve immunity. If there are clinical symptoms, patients are advised to take vitamins according to the doctor's advice and not to rely too much on diet therapy to avoid delaying the illness.