Think the orange is the best source of vitamin C? Think again. The vitamin C content in these four fruits will knock your socks off.
The best way to get vitamin C is from natural food sources – not by taking vitamin C in pill form. In fact, some studies show that taking supplemental vitamin C is harmful and may actually increase the risk of kidney stones, cataracts, and certain types of cancer. Why take a chance when there are so many readily available sources of vitamin C from fruits and vegetables? Most people think of oranges and other citrus fruits as being the best sources of vitamin C, but there are other less well known foods that have over sixty times the amount of vitamin C found in an orange. Here are four amazing sources of vitamin C you may not know about.
This yellow-green colored fruit has the distinction of being the world’s best dietary source of vitamin C. With 3100 mg. of vitamin C per 100 grams, it has over sixty times the vitamin C found in a single orange. Right now, the Kakadu plum is used primarily in the cosmetic industry, but it’s being slowly added to nutraceutical foods and supplements not only for its vitamin C levels, but for its rich antioxidant content. This is one vitamin C source you’ll hear more about in the near future.
This small bush grows in the Amazon rain forest and bears a fruit that’s one of the world’s best sources of vitamin C – with a whopping 2800 mg. of vitamin C per 100 grams. Like the Kakadu plum, it’s only starting to become available in the United States. Because it’s highly acidic, it’s usually processed and sold in powder form rather than as a fresh fruit. It’s also a good source of flavonoids and amino acids.
This fruit from the rose plant somewhat resembles a red, ripe apple and has already been recognized for its health properties. It has around thirty times the amount of vitamin C in an orange and is a good source of vitamins D and E – as well as flavonoids and essential fatty acids. It’s believed to have anti-inflammatory properties that may help arthritis sufferers. It’s often made into teas, jellies, and jams rather than eaten as a whole fruit.
Acerola fruit is bright red in color and comes from a shrub grown in parts of the southern United States. In terms of vitamin C and antioxidant capacity, acerola scores high – having more than twenty-five times the vitamin C levels of an orange. Since acerola can be sour in flavor, it’s often added to beverages to boost the vitamin C and antioxidant levels. It’s also marketed in supplement form by many vitamin companies.
The Bottom Line?
These four dietary sources of vitamin C deliver surprisingly high doses of vitamin C. Look for them to be popular additions to beverages that are marketed for their health benefits. You can probably find some of them at your health food store right now.