High vitamin C content in sour fruit? Not necessarily!

Original title: Issue 431: The more acidic the fruit, the more dimensional C? Not necessarily!
vitamin C promotes collagen synthesis, whitening, antioxidant, helping to remove freelance in the body, is a favorite of many women.
want to supplement vitamin C, many people think of the first thought is lemon, feel that the more acidic fruit contains vitamin C more, soak some lemonade, acid taste, as if full of vitamin C.
vitamin C content of fruit with high acid?
's not!
there are some fruits that are more sour to eat, containing very high vitamin C, such as sea buckthorn, containing 204 mg of vitamin C per 100 grams, and 900 mg of vitamin C per 100 grams of acid.
However, more fruits do not conform to this rule, such as lemon (only 22mg vitamin C per 100g), oranges (only 33mg vitamin C per 100g), these sour fruits, their vitamin C content is not even as good as cabbage (47mg/100g)!
is this the case?
the acidity of the original fruit mainly depends on the organic acid content of the fruit, such as appleic acid, citric acid, tacit acid, isotonic acid and so on.
Fruit acid or sweet, is determined by the "sugar acid ratio", if the sugar content is high and contains low machine acid, that eats sweet, on the contrary, if contains high acid and low sugar content, fruit will be more acidic to eat, and vitamin C has no direct relationship.
but acid fruit, there is to enhance appetite, promote digestion, more suitable for stomach acid secretion is insufficient, appetite is not good people, but if you want to get vitamin C from it is not reliable.
fruits have higher levels of vitamin C?
fruit with the highest vitamin C content is the southern prickly pear, up to 2585mg / per 100g, which is out of reach of other fruits. But prickly pears are not very common.
a table to tell you which common fruits are good at vitamin C supplementation..