The doctor explained that citrus fruits contain only about 50 mg of vitamin C per 100 g of product, “for example, in bell pepper the content is 200 mg per 100 g”. And next to him are cherries, sea buckthorn, currants, strawberries. Parsley is one of these products.
At the same time, vitamin C is not synthesized in the body on its own, it comes only with phytonutrients. Therefore, it must be prepared correctly. According to Zharkova, when peeling vegetables and fruits, you need to leave a layer of skin, as they contain ascorbic acid and fiber. Vegetables should be cooked whole, not chopped.
When preparing compotes from frozen fruits and berries, put these products in boiling water without defrosting.
News cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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