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
