Saturday, March 25, 2017

Vitamin C in fruits

As vitamin C is a simple sugar, it is dissolves readily in water. It is found in fruit.

Children up to the age of 12 require 20 mg of vitamin C per day and older children and adult 30 mg. Since fruit are usually eaten raw, they provide large amounts of vitamin C and are therefore a more reliable and convenient way of obtaining daily requirement of this important vitamin.
Higher fruit consumption and plasma vitamin C concentrations were inversely related to risk of ischemic heart disease, angina pectoris, acute myocardial infarction, stroke, diabetic complications, blood pressure in hypertensive patients and overall mortality.

Diets with at least 200 mg of vitamin C from fruits were associated with lower risk of cancers, especially those of the oral cavity, esophagus, stock, colon and lung.
The contribution of any fruit to the vitamin C content of the diet varies depending on the climate, the conditions of the soil, seasonal variations, the degree of maturity, the freshness of the food and the part of it which is eaten.

The skin of apples for instances, contains more vitamin C than the pulp.
Vitamin C in fruits
Related Posts Plugin for WordPress, Blogger...

Most Popular Articles

Articles around the world

  • Red meat is commonly considered to include beef, veal, pork and lamb (fresh, minced and frozen). In recent years, red meat has attracted much debate regard...
  • Since John Pierpont Morgan Sr. engineered the creation of the Unite States Steel Corporation in 1901, “Big Steel” has been archetype of “big business”. U.S...
  • The United States Food and Drug Administration (FDA) has defined an “acidified food” as a low-acid food to which acid(s) or acid food(s) has been added to ...

SAF-DYNAMICS of Food Science and Technology

Feed from World of Nutrition