Everyone knows that eating fruit can supplement vitamin C, yes! Fresh fruit is the most important source of vitamin C, but who is the king of vitamin C? Kiwi? orange? Or Apple? The answer to this question is really different. Now I tell you, neither, the fruit with the highest vitamin C content is a small berry that may not have been heard by many people. It has a vitamin C content of 2,585 mg per 100 g of edible portion. Prickly pear is a specialty of the Yunnan-Guizhou Plateau. Northerners rarely eat fresh fruit, but sometimes they can eat prickly pear-processed juice, dried fruit, or drink prickly pear wine.
At this time, you may say that the thorn pear is too small, on the “big road” that everyone often eats, the highest vitamin C content is definitely kiwi! You are wrong again. In the “big road goods”, kiwifruit is better than fresh dates! Fresh jujube (including winter jujube) has a vitamin C content of 243 mg per 100 g edible portion, while Chinese kiwifruit has a vitamin C content of only 62 mg per 100 g edible portion, even if it is New Zealand imported “kiwifruit”, per 100 The edible vitamin C content is 187 mg, which is also nearly 60 mg less than fresh dates.
That being said, in the competition of fruit vitamin C content, can kiwifruit only get a bronze medal? Unfortunately, it is not, there is a fruit that we often hear, but not often eaten, jujube, which has a higher vitamin C content per 100 grams of edible portion than 900 mg.
The top three final podiums are thorn pear, jujube and fresh dates.