Vegetables and vitamin C: an efficient cocktail

We often forget that oranges are not the only source of ascorbic acid. Bell peppers, parsley, and all types of cabbages are major sources of vitamin C. This is good news, as our bodies use large quantities of this vitamin and cannot produce it. Because such a variety of foods contain this vitamin, it is easier to meet our need for it. What are its roles? Why is it fragile? Where is it found? How does it protect iron?

This monograph published by the Louis Bonduelle Foundation answers these questions and many more. Also find out more information on it in the Vegetables and Nutrients section.