10 Rich Source for VItamin C

The following is a list of good sources of vitamin C:

Mustard spinach 130mg

Peppers, sweet, green, freeze-dried 1900mg

Tomato powder 117mg

Orange juice 1 cup (caveats apply): 93 mg

Papaya 5 oz: 85 mg

Pineapple 1 cup: 67 mg

Acerola powder 3.7 gm: 60 mg

Kombucha 4 oz: 60 mg

Lemon 1: 54 mg

Sauerkraut 1 cup: 20.9 mg

To begin with vitamin C supplements aka ascorbic acid have been, unsurprisingly, shown to be less effective in treating scurvy than natural sources. I tend to be leery of supplements because it is, in my view, dangerous to picture nutrients as separate entities.

Vitamins work symbiotically with one another as well as with enzymes, minerals and other nutrients in natural foods, such as a host of acids. Therefore, natural sources are always preferable. With the coporatization of the food industry and depletion of soil through unsustainable commercial agricultural techniques they are, unfortunately, not always easily available.

Before the convenience of modern food storage our ancestors often resorted to sprouting dried legumes or fermenting milk or vegetables when fresh vegetables were not available. These processes increase vitamin C, in the case of fermentation, dramatically.

For example to avoid the plague of scurvy experienced by their European counterparts, ancient Chinese sailors took barrels of dried mung beans on their voyages. In a similar manner Captain Cook kept his crew from scurvy with sauerkraut fermented from cabbage on his 27 month circumvention of the globe.