Vitamin C: Best Food Sources – Broccoli, strawberries, citrus fruits, rose hips, fresh fruits and vegetables of all kinds, parsley, and nettles.
Vitamin C or L-ascorbate is an essential nutrient for higher primates, and a small number of other species. The presence of ascorbate is required for a range of essential metabolic reactions in all animals and in plants and is made internally by almost all organisms. It is widely known as the vitamin that prevents scurvy in humans.
The pharmacophore of vitamin C is the ascorbate ion. In living organisms, ascorbate is an antioxidant, as it protects the body against oxidative stress, and a cofactor in several vital enzymatic reactions.
As a nutrient, its uses and the daily requirement are matters of on-going debate. As a food additive, vitamin C is used as an antioxidant preservative and an acidity regulator. Several E numbers account for the vitamin, depending on its chemical structure: E300 as ascorbic acid, E301 as the salt sodium ascorbate, E302 as the salt calcium ascorbate, E303 as the salt potassium ascorbate, E304 for the esters ascorbyl palmitate and ascorbyl stearate, and E315 for the stereoisomer erythorbic acid.
High vitamin C foods include bell peppers, dark leafy greens, kiwis, broccoli, berries, citrus fruits, tomatoes, peas, and papayas. The current DV for vitamin C is 60mg. List of high vitamin C foods. Vitamin C foods by nutrient density. List of vitamin C rich foods.