Vitamin C

Vitamin C (Ascorbic Acid) is an essential nutrient for health. It can only be obtained from our diet and is found in fruit and vegetables. The best sources are from uncooked, fresh foods. Cooking destroys or reduces the Vitamin C content of foods.

Ascorbic acid was first isolated from lemons in 1932. Vitamin C deficiency’s most well known disease is scurvy, occurring for thousands of years.

Foods high in Vitamin C include elderberries, peppers, dark green leafy vegetables, kale, kiwi fruit, broccoli, red cabbage, citrus fruits, blackberries, blueberries, tomatoes, acerola cherries, rosehips, lemons, blackcurrants, fresh herbs.
Many of these foods are higher in Vitamin C than oranges, the food generally thought to be the highest.

Benefits of Vitamin C: Healthy skin, improved immunity, energy, antioxidant and many other health benefits, particularly when included synergistically with other nutrients in the diet.

Often depleted in the winter months, natural sources of Vitamin C are more readily available in the diet from fresh sources Lemonin the summer months.