My sister, a doctor in the UK, pours scorn on the idea of vitamin supplements. She believes strongly that we can get all the vitamins we need by eating the right foods. Since recent research has called into question the efficacy of Vitamin C pills, she may have a point.
Vitamin C, also known as ascorbic acid, is important because it helps the body maintain healthy tissues and a strong immune system, and it aids in the absorption of iron. It’s also great if you’re trying to get rid of a cold, and along with calcium and iron, it’s an important part of a diet that counteracts lead poisoning.
However, we humans cannot make vitamin C — we must obtain it from fruits and vegetables in our diets. The recommended dietary allowance for vitamin C is 90 mg for males and 75 mg for females aged 19 years and over. So why not do as my sister suggests, and get adequate amounts of vitamin C by eating some of these delicious fruits and vegetables each day? Here are 7 of my favorite food sources of Vitamin C, taken from the USDA’s Dietary Guidelines for Americans.
Guava is at the top of the USDA’s list. It’s packed with vitamin C: one half cup contains 188 mg of vitamin C. Try it by itself or mix it up in a delicious fruit salad.
First Photo: thinkstock; second photo: thinkstock
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