Vitamin C in fruits and foods there is when

Fruits high in vitamin C are: dates, citrus, oranges, cherries, guavas, strawberries, kiwi, sea buckthorn, pears, apples, loquats, cherries, bananas, longans, apricots, lychees, watermelons, melons.

Other foods have a high content of leafy greens. For example, cauliflower, cabbage, rape, coriander, spinach, celery, amaranth, cauliflower, peas, cowpeas, radishes and other vegetables are also rich in vitamin C content.

Biological significance of vitamin C.

Vitamin C that is meaningful to living beings and the human body is ascorbic acid of the left structure (optical rotation is right (+) and its enantiomeric ascorbic acid is structurally correct (optical rotation is left-handed (-) which is useless in living organisms.

Therefore, the "vitamin C" in vegetables and fruits is almost ascorbic acid in the left structure. Among the optical isomers, the scientific name for vitamin C is the initials of left-structure ascorbic acid, which is often confused with levo-hand.

Ascorbic acid is a strong reducing agent that, when acted, converts to its oxidized form of L-dehydroascorbic acid. L-dehydroascorbic acid can be reduced in the body to the active form of L-ascorbic acid by enzymes and glutathione.

L-ascorbic acid is a glucose-like weak glycic acid structure that can naturally attach hydrogen ions to form ascorbic acid, and metal ions to form ascorbic acid minerals.

Foods and fruits with vitamin C: tomatoes, cauliflower, oranges, apples, dates, etc.

1. Tomatoes.

Tomatoes are a common vegetable that is rich in carbohydrates, vitamin C and minerals that help protect health, as well as lycopene and carotene.

2. Cauliflower.

The vegetable is rich in nutrients, containing protein, fat, carbohydrates, dietary fiber and other nutrients, as well as a variety of vitamins and minerals, among which the content of vitamin C and anthocyanins is high.

3. Oranges. Oranges are rich in protein, fat, sugar, crude fiber, vitamins, minerals and other nutrients, moderate consumption of oranges can consume more adequate nutrients, of which the content of vitamin C is relatively rich, can effectively supplement the body with this vitamin.

4. Apples. Apples are rich in vitamin C, and they are also rich in pectin, which helps to maintain good health.

5. Red dates. Jujubes are often also rich in vitamin C, and by eating jujube fruits, the effect of vitamin C supplementation will be more obvious.

The above content refers to Encyclopedia - Tomatoes.

Hail Encyclopedia - Apple.

Fruits and vegetables rich in vitamin C include tomatoes, dates, kiwifruit, green peppers, oranges, etc.

1. Tomatoes: Tomatoes are also known as tomatoes, with relatively high vitamin C content, and contain carrot pie and vitamin A and vitamin B, which have a variety of elements and can improve the physique of the old hail body.

2. Sour jujube: The vitamin C content in sour jujube is richer than that of dust, especially fresh jujube, which is the first choice among fruits.

3. Kiwifruit: Kiwifruit is not only rich in vitamin C, but also has a relatively high content of other trace elements, and its nutrition is very comprehensive.

4. Green pepper: Green pepper is a common vegetable, with thick and tender flesh, rich in vitamin C and carbohydrates.

5. Tangerine: Tangerine is a nutritious fruit with a higher content of vitamin C and is a natural antioxidant.

Vegetables rich in vitamin C

Eggplant vegetables, such as bitter gourd, cucumber, and tomato, are rich in vitamin C.

Cabbage, such as cabbage, broccoli, and cauliflower, is also rich in vitamin C.

Kale, rape, coriander, spinach, celery, amaranth, peas, carrots, etc., are all rich in vitamin C.

The above information reference: Encyclopedia - Fruits.

Hello, I have the following for you. Vitamin C is mainly found in plant foods such as fruits and vegetables, and animal foods contain almost no vitamin C. Its best foods** include prickly pear, fresh dates, kiwifruit, etc., good foods** mainly include green peppers, bitter gourd, citrus, tomatoes, cauliflower, strawberries, lychees, green leafy vegetables, etc., and general foods** mainly include cabbage, celery, lettuce, pumpkin, pears, apples, bananas, peaches, cherries, etc.

Among them, the best food ** vitamin C content is the richest, the good food ** vitamin C content is richer, and the general food ** vitamin C content is relatively rich. When eating daily, you should try to choose a simple and efficient way to eat it, so as to retain the vitamin C content in the food to a greater extent. For those that do not need to be heated and cooked, such as lettuce, cucumber, fruit pepper, etc., you can consciously choose to eat raw or stir-fry to avoid the loss of vitamin C due to cooking for too long.

In addition, when eating raw, care should be taken to wash Sun Xiaoyan cleanly to avoid gastrointestinal discomfort caused by bacteria, microorganisms and pesticide residues on the food. For patients with severe vitamin C deficiency, the effect of relying on food supplementation alone is relatively slow, and they should go to the hospital in time and use drugs to quickly correct the symptoms according to the doctor's instructions.

Fruits that contain high levels of vitamin C are:Dates, citrus, oranges, cherries, guavas, strawberries, kiwis, sea buckthorn, pears, apples, loquats, cherries, bananas, longan, apricots, lychees, watermelons, melons.

Other foods with green leafy vegetables are also quite high. For example, cauliflower, cabbage, rape, coriander, spinach, celery, amaranth, rapeseed, peas, cowpeas, radishes and other vegetables are also rich in vitamin C.

Vitamin C Biological Implications

The "vitamin C" that is meaningful to living beings as well as the human body is left-type structure ascorbic acid (photorotation is dextrobut (+), and its palar isomer right-structure ascorbic acid (optorotational is left-handed(-), which is useless in living organisms.

Therefore, in vegetables and fruits the "vitamin C" is almost ascorbic acid of the left-sided structure. Among the optical isomers, the scientific name of "vitamin C" is L, which is often confused with levorotatory.

Ascorbic acid is a strong reducing agent that, when it acts, converts it to its oxidized form as L-dehydroascorbic acid. L-dehydroascorbic acid is restored to the active form of L-ascorbic acid by enzymes and glutathione in the body.

L-photoascorbic acid is a weak sugar acid structure similar to glucose, which can naturally attach hydrogen ions to form ascorbic acid, or attach metal ions to form ascorbic acid minerals.