Scurvy was observed long before the discovery of vitamin C; during long sea voyages, it was common for more than half of the sailors to be lost at the end of the journey. Symptoms of scurvy included inflamed, bleeding gums, various joint and skin problems, fatigue, and a general feeling of malaise. Fortunately for the sailors, a Scottish doctor named James Lind observed that scurvy could be prevented and cured with various citrus fruits, such as oranges or lemons. Due to difficulties arising from shelf life, sauerkraut was also used on longer trips, which - as it turned out at the time - could also prevent the disease.
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Plant sources
| Acerola cherry | 1675 mg / 100 g |
|---|---|
| Rosehips | 426 mg / 100 g |
| Guava fruit | 228.3 mg / 100 g |
| Bell Pepper (Yellow) | 204 mg / 100 g |
| Black currant | 181 mg / 100 g |
| Chili | 143,7 mg / 100 g |
| Bell Pepper (Red) | 127.7 mg / 100 g |
| Jalapeno pepper | 118.6 mg / 100 g |
| Green pepper | 109 mg / 100 g |
| Kale | 93.4 mg / 100 g |
| Pepper | 92.9 mg / 100 g |
| Kiwi | 92.7 mg / 100 g |
| Broccoli | 89.2 mg / 100 g |
| Brussels sprouts | 85 mg / 100 g |
| Pommelo | 61 mg / 100 g |
| Green pea | 60 mg / 100 g |
| Papaya | 60.9 mg / 100 g |
| Strawberry | 58.8 mg / 100 g |
| Red cabbage | 57 mg / 100 g |
| Lemon | 53 mg / 100 g |
| Orange | 53,2 mg / 100 g |
| Cauliflower | 48.2 mg / 100 g |
| Pineapple | 47.8 mg / 100 g |
| Red currant | 41 mg / 100 g |
| Chestnut | 40.2 mg / 100 g |
| Elderberry | 36 mg / 100 g |
| Cabbage | 36,6 mg / 100 g |
| Mango | 36,4 mg / 100 g |
| Grapefruit | 34,4 mg / 100 g |
| Garlic | 31,2 mg / 100 g |
| Lime | 29,1 mg / 100 g |
| Spinach | 28,1 mg / 100 g |
| Gooseberry | 27.7 mg / 100 g |
| Mandarin | 26,7 mg / 100 g |
| Raspberry | 26,2 mg / 100 g |
| Tomato | 23 mg / 100 g |
| Pumpkin | 21 mg / 100 g |
| Blackberry | 21 mg / 100 g |
| Melon | 18 mg / 100 g |
| Zucchini | 17.9 mg / 100 g |
| Radish | 14.8 mg / 100 g |
| Cranberry | 14 mg / 100 g |
| Sour cabbage | 14.7 mg / 100 g |
| Pomegranate | 10.2 mg / 100 g |
| Apricot | 10 mg / 100 g |
| Avocado | 10 mg / 100 g |
| Plum | 9.7 mg / 100 g |
| Blueberry | 9.7 mg / 100 g |
| Banana | 8.7 mg / 100 g |
| Watermelon | 8.1 mg / 100 g |
Animal sources
| Sheep liver | 13 mg / 100 g |
|---|
Vitamin C is one of the most important antioxidants in our body. Our natural antioxidant system — of which vitamin C is an essential part — helps reduce oxidative stress caused by free radicals, environmental toxins, and infections. Increased oxidative stress and associated inflammatory processes can lead to the development of several chronic diseases.
Vitamin C is necessary for collagen production, thus contributing to healthy skin and joints and improving regeneration from injuries.
Infections can significantly increase our need for vitamin C; in the absence of it, the activity of immune cells decreases, and the risk of infections increases.
