Vitamin C and what it is eaten with

Why is vitamin ze so popular? Everyone, literally since childhood knows that this vitamin is important and is contained in lemons.

But what else does it bring to our bodies?

Let’s try to figure it out.

Vitamin C – one of the fundamental vitamins for our body – is involved in the synthesis of collagen (skin health) and elastin, in the formation of forms of vitamin D, the prevention of atherosclerosis, inhibits aging, is involved in cellular immunity.

Our body does not produce vitamin C, so we vitally need to get it from outside, along with the products.

Everyone probably knows that Vitamin C is contained in citrus fruits, but where is it most abundant?

The highest content of vitamin C is in sea buckthorn, red and green bell peppers, black currants, rose hips, dill and parsley.

It is also found in large quantities in Brussels, white cabbage, cauliflower, citrus fruits, kiwi, strawberries, rowanberries, spinach, sorrel, and white currants.

Moderate amounts in potatoes, tomatoes, radishes, cranberries, raspberries, apples, plums, and grapes.

The daily allowance for an adult is 60-90 mg/day.

However, vitamin C is easy to lose. It breaks down easily in sunlight, when stored for long periods of time. To preserve its useful properties, vegetables should be boiled in boiling water.