Which fruit has more vitamin C

Vitamin C is mainly found in fresh vegetables and fruits, and is high in fast-growing plants. Many fruits and vegetables in our country are high in vitamin C.

The most prominent of the fresh fruits is the prickly pear, which contains 2440 mg of vitamin C per 100 grams of fresh fruit, much higher than the kiwi fruit, which is known as the "king of vitamin C", and the sour jujube contains 830 1170 mg of vitamin C per 100 grams, and other jujubes contain 300 600 mg, and the utilization rate of the human body is also high, up to 86.

The content of pomelo in the fruit can reach 5L 120 mg per 100 grams, orange 37 54 mg 100 grams (all below are calculated as mg 100 grams), manpear 176 mg, strawberry 35 mg, persimmon 11 49 mg, guava 74 mg, hawthorn 89 mg, lychee 15 30 mg, longan 34 60 mg, mango 21 4l mg, fig 62 mg, yellow peel 39 mg, euquat 16 mg, pineapple 24 mg, emblica 356 mg.

These fruits are abundant in abundance. Other fruits are mostly between 2 100 mg.

Vegetables generally contain 30 60 mg of vitamin C per 100 grams, 90 144 mg of kale, 83 94 mg of snow red, 89 mg of amaranth, 74 87 mg of green garlic, 102 mg of garlic sprouts, 115 mg of toon, 85 100 mg of cauliflower, 76 84 mg of bitter gourd, 75 185 mg of chili pepper, 89 159 mg of bell pepper, 105 mg of sour mustard greens, etc., which are all more abundant species.

However, the amount of vitamin C in foods varies from region to region. In addition, potatoes and sweet potatoes are also good for vitamin C**.

Therefore, if you eat enough vegetables and fruits, vitamin C deficiency will not occur.

The main foods for vitamin C** are fresh vegetables and fruits. Among vegetables, peppers, chrysanthemum, bitter gourd, beans, spinach, potatoes, leeks and other vegetables are abundant; Among fruits, sour dates, fresh dates, strawberries, citrus, lemons, etc. are the most abundant; It also contains small amounts of vitamin C in the internal organs of animals.

The fruit with the highest vitamin C content is the prickly pear.

The vitamin C content of prickly pear is 2585 mg per 100g, which can be called the king of fruits, and the vitamin C content is 500 times that of apples and pears, 100 times that of citrus, and 9 times that of kiwifruit. The fruit of prickly pear is mostly oblate and spherical, generally 2 cm to 4 cm in diameter, and the fruit is ripe from August to September, yellow, sometimes with a red halo. The flesh is crisp and ripe with a strong aromatic aroma.

Prickly pear is born in the sunny slopes, valleys, roadsides and shrubs at an altitude of 500 meters to 2500 meters, and is a natural wild fruit in Guizhou, western Hubei mountains, Xiangxi, Liangshan, Mianning mountains and other places, and has a large area of artificial planting in Kaifeng City, Guizhou Province and Henan Province. The harvest period of prickly pear is less than 30 days. Prickly pear is a small wild shrub that blooms pink, red or crimson flowers from April to June, and bears fruit in summer and autumn.

Distribution of prickly pear

1. Bijie, Liupanshui and Tongren in Guizhou are the areas with the most abundant prickly pear resources, and Anshun is now planting a seedless prickly pear, which is very popular with consumers. The provincial capital Guiyang is also widely distributed around the periphery. It can be said that prickly pear has a long history as a medicinal and edible variety in Guizhou.

It has become customary for people to eat it as a fruit or to soak in wine.

2. Kaifeng, Henan Province began to plant prickly pear in the Yellow River Ancient Road area in 1993, compared with the southwest planting area, the prickly pear harvest season is about a month earlier, and it is harvested on the dog days of July and August. It is the main production area of prickly pear dried fruits.

3. The wild prickly pear resources in Xiangxi, Hunan Province are also relatively abundant, mainly distributed in some towns and towns of Fenghuang, Baojing, Jishou, Guzhang, Yongshun, Longshan and other counties and cities, and there are about 4 million plants in the whole state before 2000, with an annual output of more than 500,000 kilograms.

The above content refers to Encyclopedia - Prickly pear.

Kiwifruit has the highest content:

First layer: fresh dates, sea buckthorn, kiwi, grapefruit.

The amount of vitamin C in each 100 grams is more than 100 mg.

Second layer: green peppers, longan, tomatoes, strawberries, kale, cucumbers, citrus, cauliflower.

The amount of vitamin C is more than 50 mg per 100 grams.

Third layer: cabbage, rape, coriander, spinach, celery, amaranth, moss, peas, cowpeas, radish.

The amount of vitamin C per 100 grams is more than 30-50 mg.

Most of the vegetables are rich in vitamin C, such as green leafy vegetables, cabbage, and green peppers.

The most VC vegetables, when broccoli, also known as green cauliflower, it is the king of VC in the vegetable world, about more than 6 times the VC content of tomatoes, try not to fry when eating, cold salad or shabu-shabu can not destroy its VC content.

As for fruits, I think everyone should know that the most VC content is actually not oranges, apples and the like, but kiwifruit!

There is a fruit that contains a lot of vitamin C, you would never think of --- mountain red, the fruit of a wild plant.

Other fruits and vegetables rich in vitamin C are peppers, tomatoes, etc.

Scales Fruits that contain a lot of vitamin C are: kiwifruit.

Vegetables that contain a lot of vitamin C are: broccoli.

Vitamin C is widely found in all kinds of fresh fruits, and many people think that oranges contain high vitamin C, but in fact, the content of vitamin C in oranges can only be considered moderate.

There is a fruit that has the highest vitamin C content of all fruits, and it is the prickly pear. 100 grams of prickly pear contains a whopping 2,585 milligrams of vitamin C, which is 78 times the weight of an equivalent orange. It is the king of vitamin C in fruits.

Although prickly pear is high in vitamin C, its taste is very average, and it is estimated that many people can't accept it, sour and astringent. Therefore, few people eat it directly, and they generally squeeze it into juice and season it before drinking it.

Acerola cherry is the fruit that contains the most vitamin C, and the content of vitamin C is the most when the acerola cherry is almost ripe and green.

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