Sources of vitamin C vegetables, vitamin C or C is a water-soluble vitamin found in many foods, especially fruits and vegetables, and the human body cannot produce or store vitamin C. Therefore, it is necessary to consume it regularly in sufficient quantities. Sources of vitamin C vegetables.
The importance of vitamin C
As well as having positive effects on skin health and immune function, vitamin C is known to be vital for the synthesis of collagen, connective tissue, bones, teeth, and small blood vessels.
Sources of vitamin C vegetables
Green chili peppers contain 242 mg of vitamin C per 100 g, with one green chili providing 121% of the recommended intake of vitamin C, while the spicy red pepper provides 72%.
Yellow peppers are one of the highest sources of vitamin C than all types of paprika, with 183 mg per 100 g, and a half cup of sweet yellow pepper provides 152% of the daily recommended intake of this vitamin.
Thyme contains more vitamin C than most other herbs, with 160 mg per 100 grams, and one ounce of fresh thyme provides 50% of the daily recommended intake of vitamin C, so thyme and other foods rich in vitamin C boost your immunity.
Parsley contains 133 mg of vitamin C per 100 grams. Sprinkling two tablespoons of fresh parsley on your meal provides 11% of the daily recommended intake of vitamin C, which helps increase iron absorption.
Spinach contains 130 mg of vitamin C per 100 g, and one fresh cup of this green leafy vegetable provides 217% of the daily recommended intake of vitamin C, or 130% when cooked.
Cabbage contains 120 mg of vitamin C per 100 grams, and one cup of raw cabbage contains 89% of the daily recommended intake of vitamin C.