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Abundance
The compound Ascorbic acid is found in nature in many different
foods. Ascorbic acid can also be found in certain animals; however,
since human beings are among the three main types of animals that
cannot synthesize their own Ascorbic acid (along with primates and
guinea pigs) it must be obtained from an outside source.
Citrus fruits are rich in Ascorbic acid. Grapefruits have 34 mg
of Ascorbic acid per 100 grams, green kiwis have 98 mg of Ascorbic
acid per 100 grams, oranges have 53 mg of Ascorbic acid per 100
grams, and papayas have 62 mg of Ascorbic acid per 100 grams. There
is also an abundance of Ascorbic acid in plants such as rosehips,
which are known to have sixty times more Ascorbic acid than any
citrus fruit, 2,000 to 2,500 mg of Ascorbic acid per 100 grams.
| Name of Fruit |
Amount of Vitamin C (in mg) per 100 grams |
Name of Fruit |
Amount of Vitamin C (in mg) per 100 grams |
Apple
|
6 mg |
Lemon juice |
26 mg |
| Apricot |
10 mg |
Mango |
28 mg |
| Avocado |
8 mg |
Peach |
7 |
| Banana |
9 mg |
Pear |
4 |
| Blackberry |
6 mg |
Pineapple |
15 |
| Blueberry |
1.3-16.4 mg |
Plum |
10 |
| Fig |
2 mg |
Raspberry |
23-32 |
| Jujube |
500 mg |
Strawberry |
57 |
(information
for table found at http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm)
Vitamin C or Ascorbic acid can be obtained by eating
foods rich in the compound, such as citrus fruits; however, it can
also be made synthetically, as it was first synthetically made in
1933 by the chemist Walter Norman Haworth. Now Vitamin C can be
obtained through dietary supplements. Humans have an inability to
produce their own Vitamin C, so it must always be obtained from
an outside source.
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