Red bell peppers, guava, broccoli and kale all contain more vitamin C per 100-gram serving than Brussels sprouts.
Vitamin C is a crucial, water-soluble nutrient that supports immune function, collagen synthesis and acts as a powerful antioxidant.
Historical context reveals vitamin C’s critical role in preventing scurvy, a disease that plagued sailors for centuries.
While megadosing on supplements is popular, research indicates that obtaining vitamin C from a varied diet of whole foods is optimal for most people.
Cooking methods can affect vitamin C content, with raw or lightly cooked preparations preserving the most nutrients.
In the quest for robust immune health and vibrant skin, vitamin C reigns supreme. For decades, citrus fruits and, more recently, Brussels sprouts have been lauded as go-to sources. However, emerging nutritional insights reveal a broader, more potent pantheon of foods that deliver even greater concentrations of this essential nutrient. This news matters today as consumers increasingly seek food-first approaches to wellness, moving beyond synthetic supplements to harness the synergistic power of whole foods. The story of vitamin C is also a story of medical history, rooted in the desperate fight against scurvy that claimed millions of lives before its simple citrus cure was discovered. Now, modern science is refining that knowledge, identifying a diverse array of produce that can more efficiently meet daily needs and elevate everyday meals.
Read Full Article: https://www.naturalnews.com/2026-02-25-unveiling-the-unsung-champions-of-vitamin-c.html
