In winter, it is simply irreplaceable! But what if you are allergic to lemons-oranges or just don’t like these fruits? It turns out that there are plenty of alternatives. We have collected 10 options for replacing citrus fruits and recharging with ascorbic acid.
briar
Just six pieces will provide you with a daily requirement of vitamin C. And 100 g of fruit contains 426 mg of ascorbic acid. That is about five daily servings.
“Rosehip tea is an easy way to replenish vitamin C deficiencies. It can help reduce dry skin and improve complexion,” experts say. In addition, this tea will help with inflammatory diseases.
Chilli
Preferably green. It contains almost twice as much vitamin C as its red counterpart. Just one pepper will cover the daily need for ascorbic acid. True, only true lovers of spicy can eat it. Capsaicin, a substance that promotes weight loss and relieves inflammation, is also abundant in green pepper. It also warms up, which is also a plus.
Guava
If you are a fan of exotic fruits, do not pass by guava. 100 g of fruit contains 125 mg of vitamin C, which is 40 percent more than the daily value. In addition, guava helps lower blood cholesterol and regulate blood pressure due to its high content of the antioxidant lycopene.
Bell pepper
Especially yellow. The more ripe the yellow pepper, the more vitamin C it contains. 75 g of this vegetable contains one and a half daily norms of vitamin C. Green pepper contains half ascorbic acid. It is better to eat it raw, since vitamin C is destroyed during heat treatment.
Black currant
50 g of berries will provide you with a daily requirement of vitamin C. What’s nice, black currant is available almost all year round – freezing does not affect its beneficial qualities in any way. So a frozen currant smoothie is quite capable of becoming your energy booster and boosting your immune system. In addition, black currant contains a ton of antioxidants that protect the heart and prolong youth.
Thyme
This simple herb contains three times more vitamin C than oranges. 28 g of thyme, also known as thyme, will halve the daily requirement for ascorbic acid. It can be added to tea, salads, stews, soups and borscht. However, the aroma of thyme is combined with almost any dish.
Parsley
Just 10 grams of fresh parsley will enrich your body with ascorbic acid by 15 percent of the norm. A small beam is enough to completely cover the daily dose. In addition, parsley contains a lot of iron, which is also often lacking. And in conjunction with vitamin C, iron is perfectly absorbed. Bonus: Green leafy vegetables are high in calcium.
Sauerkraut
Fermented vegetables are still being discovered in the West. And in Russia, from time immemorial, they have been stocking up on sauerkraut for the winter. During fermentation, the content of vitamin C in cabbage increases significantly. 100 g of sauerkraut is 45 mg of ascorbic acid, half the daily value.
Kiwi
Well, this is generally just a holiday – a very tasty source of vitamin C. One average kiwi contains about 70 g of ascorbic acid, almost 80 percent of the norm. In addition, kiwi has a beneficial effect on blood circulation – not only on immunity. There is only one “but”: this fruit must be eaten together with the skin. it is in it that all the most useful is contained.
Persimmon
But not all, but Virginian, or, as it is also called, American. Experts say that the content of vitamin C in Japanese persimmons is almost 10 times lower. Therefore, it is worth looking for Virginia. 100 g of fruit contains 66 mg of vitamin C. This is more than half the daily value.
By the way
The superfood champion when it comes to vitamin C – a fruit with a ridiculous name plum cockatoo… It grows in Australia and contains 100 times more vitamin C than an orange.
Acerola, or Barbados cherry, also boasts a considerable content of ascorbic acid: 50 g of berries contain 822 mg of vitamin C. This is nine daily norms of vitamin C intake.