Hey everyone! Today we must overturn a common misconception: a fruit’s sourness does not equal a higher Vitamin C content! 🍋🥔 Scientific data and nutritionist tests will reveal the truth about Vitamin C—
📌 Three Major Misconceptions About Vitamin C
❌ Misconception 1: Sourness = More Vitamin C?
→ The sour taste of fruits comes from organic acids (citric acid/tartaric acid) and has nothing to do with Vitamin C!
❌ Misconception 2: Is Vitamin C Only Found in Fruits?
→ Potatoes have 4 times the Vitamin C content of apples/pears! Some new potatoes contain as much as 54mg/100g (apples only have 13mg).
❌ Misconception 3: Is Vitamin C Sensitive to High Temperatures?
→ The retention rate of Vitamin C in potatoes when steamed is over 60% (far exceeding raw consumption), and steaming with the skin locks in more nutrients!
💡 Nutritionist’s Secret Ways to Eat Potatoes for Vitamin C
1️⃣ Golden Combination: Potatoes + Bell Peppers (Vitamin C power duo, doubling antioxidant capacity)
2️⃣ Lazy Recipe: Cut potatoes into chunks, steam until cooked + yogurt + nuts (high-quality carbs during weight loss)
3️⃣ Pitfall Guide:
→ Do not soak after cutting (Vitamin C dissolves in water)
→ Stir-fry quickly over high heat (to shorten cooking time)
→ Pair with Vitamin E-rich foods (like nuts) to enhance Vitamin C absorption
🌿 Truth Table of Vitamin C in Sour Fruits
| Fruit | Vitamin C Content (mg/100g) | Source of Sourness |
||–|–|
| Lemon | 22 | Citric Acid |
| Grapes | 25 | Tartaric Acid + Citric Acid |
| Strawberries | 47 | Malic Acid + Citric Acid |
📣 Share this to remind those around you!
If you find this useful, share it on your social media
Let your parents stop believing that “sourness = Vitamin C”!
(Share text: It turns out potatoes are the Vitamin C champions! Share this with your family group)
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📌 Data Source: Chinese Nutrition Society “Food Composition Table”
✨ Ladies, quickly add potatoes to your menu! This spring, awaken your body with Vitamin C-rich foods! 🥔💪