John Myers
Of the common vegetables, the red pepper contains the most vitamin C with about 140 mg per 100 g. However, many types of cabbage, spinach, and horseradish are also known to be vegetables with high levels of vitamin C.
These are the top 10 vegetables with the most vitamin C:
- Red Peppers: 140mg per 100g
- Horseradish: 114mg per 100g
- Brussels sprouts: 110mg per 100g
- Kale: 105mg per 100g
- Broccoli: 95mg per 100g
- Cauliflower: 69mg per 100g
- Kohlrabi: 65mg per 100g
- Red cabbage: 55mg per 100g
- Spinach: 50mg per 100g
- Savoy cabbage: 50mg per 100g
For spinach, cabbage, and co., the vitamin C values for the raw product apply – these types of vegetables should therefore be cooked as briefly as possible so that the heat-sensitive vitamins are not destroyed. Since vitamin C is water-soluble, only a little water should be used when cooking so as not to lose valuable substances. Then food is more effective than eating when you have a cold.
Ascorbic acid, known as vitamin C, is required by our body, among other things, for the immune system, for building connective tissue, and for the formation of certain messenger substances and hormones. Since the body cannot produce the vitamin itself, the need must be met through food. Adults should consume around 100 mg of vitamin C per day. This need is already covered by a large red pepper or 100 g of raw broccoli.
Facebook Comments