Sources of vitamin C comes mostly from vegetables and fruits, especially fresh fruits. Because vitamin C is often called the Fresh Food Vitamins. Unripe fruit contains more vitamin C; the older the fruit diminishing its vitamin C content. Consuming fresh fruit in a much better state than fruit that has been processed.<\/p>\n
Processing the fruit with heat, will cause damage to vitamin C. Vitamin C is water soluble and can be easily damaged by oxidation, heat, and alkali. Because it’s so not a lot of vitamin C is lost, and the incision should be avoided excessive destruction.<\/p>\n<\/div>\n
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<\/a><\/div>\nCitrus fruit, either frozen or canned is a good source of vitamin C is high. Similarly, berries, pineapple, and guava. Some fruits that are not classified as acidic fruit such as banana, apple, pear, peach and a low content of vitamin C, especially if the product is canned.<\/p><\/div>\n
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Consumption of vegetables and fruit in a fresh state, can provide the body’s need for this vitamin. It’s just that sometimes we often pay less attention to the correct way of processing the material, so that vitamin C is broken and wasted. \u00a0<\/span><\/span> When the process of boiling vegetables, in order to maintain the freshness of the colors are often added to baking soda. The addition of baking soda when cooking vegetables, can destroy vitamin C in vegetables. Therefore, it should not be used in vegetable processing additives which can undermine the content of nutrients.<\/p><\/div>\n<\/a><\/div>\n