A vitamin C rich diet that includes bell peppers is highly recommended. According to the USDA’s FoodData Central, orange bell peppers have the highest concentration of vitamin C at 158 milligrammes per serving. Per 100 grammes, red bell peppers have 142 milligrammes, and yellow bell peppers aren’t far behind with 139 milligrammes. Even though they have the least vitamin C of the bell peppers (99.5 milligrammes), green bell peppers still have more vitamin C than an orange.
There are additional advantages to eating bell peppers. The National Institutes of Health (NIH) notes that red peppers are an excellent source of vitamin A, which is necessary for healthy eyes. Furthermore, a Molecules article from September 2021 states that green bell peppers have a high antioxidant capacity of 78%, which means that the vegetable contains a sizable quantity of antioxidant compounds.
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Broccoli provides 91.3 milligrammes of vitamin C per 100 grammes. The author of a 2021 article in the Journal of Food and Nutritional Health notes that broccoli has been linked to many other health benefits, such as heart and brain health and cancer prevention.
This tropical fruit contains 88 milligrammes of vitamin C per cup. An April 2021 review published in Biology suggests that beyond its vitamin C content, papaya may also have anti-inflammatory, antioxidant, anti-aging, and wound-healing properties.