Fruits rich in vitamin C: tomatoes, strawberries, kiwis, lemons, and oranges.

Based on the vitamin C content of 100 grams of fruit, kiwi fruit contains 420 mg, fresh dates contain 380 mg, strawberry contains 80 mg, orange contains 49 mg, loquat contains 36 mg, and orange and persimmon contain 36 mg each. 30 mg. Bananas and peaches each contain 10 mg. Grapes, figs, and apples each contain only 5 mg. Pears only contain 4 mg.

If you want to eat red Fuji apples to meet the human body’s vitamin C needs, you need to eat 5 kilograms a day.

Extended information:

When Chinese people preserve food, fruits and vegetables, they like to dry them whole and store them in the sun. The cell walls of the roots, leaves and stems are not easy to break, and they effectively preserve vitamin C, such as : Fruits are dried whole, and radishes and melons are marinated or dried whole with their skins on. This method does not damage their cell walls, so that the vitamin C in them can be preserved intact and not lost.

For example: In ancient times, people liked to dry onions, garlic, peppers, etc., then tie them into small bundles and store them in a cool and clean place. Garlic and peppers are tied into braids and hung for storage; the onions should not be turned when they are stored in winter, to avoid rupturing the frozen cell walls when turning. Once the cell walls are ruptured, the onions will be difficult to store and will be damaged after slow freezing. Onions that are rotten but not turned can still retain their original appearance after slow freezing.

In the 15th century, there were records of the many voyages to the West led by Zheng He of the Ming Dynasty in China. It was not found that a large number of crew members died of scurvy due to long-term voyages. This is inconsistent with Zheng He’s fleet at that time. Bringing vegetables and fruits is related. It can also be seen that the substances in vegetables and fruits (later found to be vitamin C) are of great help in preventing and treating scurvy.

Fresh fruits and vegetables contain higher amounts of vitamin C. As a highly active substance, it participates in many metabolic processes. In recent years, in the research on the theory of free radical damage such as plant aging and stress, vitamin C, as a member of the corresponding protection system against free radical damage in organisms, has aroused people's research interest.

Therefore, the measurement of its content can be used as an important physiological indicator of anti-aging and stress resistance. It is also of great significance for identifying the quality of fruit trees and selecting and breeding improved varieties.

Vitamin C is afraid of light and oxidation when it is not protected by cell walls. Therefore, part of it will be oxidized and evaporated when cooking without a lid. Vitamin C is a water-soluble vitamin, so vegetable soup contains vitamin C. C. Bacterial and mold contamination will greatly destroy the purity of vitamin C.

Reference: Baidu Encyclopedia - Vitamin C