Vitamin Fs Vitamin C Brew Food

VITAMIN C BREW

Vitamin C Brew image

"Tastes like a boozy Orangina; I could drink 'em all day long." -Claire Saffitz, assistant food editor

Yield Makes 1

Number Of Ingredients 4

Ingredients

2 ounces fresh orange juice
1 ounce gin
American style lager (such as Miller High Life)
Orange wheel garnish

Steps:

Combine 2 ounces fresh orange juice and 1 ounce gin in a pint glass filled with ice. Top off with Americanstyle lager (such as Miller High Life). Garnish with an orange wheel.

VITAMIN F'S VITAMIN C BREW

Vitamin F's Vitamin C Brew image

Provided by Bobby Flay

Categories beverage

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 ounces gin
1/2 cup freshly squeezed orange juice, very cold
1 bottle pale lager beer, very cold
1 orange slice, halved, for garnish

Steps:

Divide the gin and orange juice between 2 chilled glasses. Top with some beer, then drop a piece of orange into each glass. Serve immediately.

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18 WAYS TO NATURALLY BOOST YOUR VITAMINS AND MINERALS ...

From cleanfoodcrush.com
Estimated Reading Time 6 mins

Get more vitamin C. Vitamin C is a vitamin and antioxidant found in oranges, broccoli, sweet potatoes, and leafy greens. Not only does vitamin C help us absorb plant-based iron, but it also plays a vital role in tissue growth and repair.
Limit liquids with meals. Staying hydrated is crucial to health, but drinking liquids with our meals hinders digestion. Water and other liquids dilute stomach acid, preventing it from efficiently breaking down our food and releasing our vitamins and minerals.
Introduce healthy fats. Some of our most precious vitamins and minerals are fat-soluble! We need fat to absorb these nutrients to get their benefits. By incorporating healthy fats into the diet such as avocados, coconut oil, and nuts and seeds, we naturally boost our vitamins and minerals!
Take your supplements with food. Many of us use supplements to get an extra vitamin and mineral boost. Vitamins and minerals are best absorbed alongside food, so schedule them with your meal times!
Limit caffeine. Caffeine irritates the gastrointestinal tract and can sometimes lead to premature bowel movements. If we eliminate our food too quickly, we miss out on the health benefits.
Eat the rainbow. Expose yourself to a wide variety of food. Each differently colored fruit and vegetable has a unique vitamin and mineral profile. The more vitamins and minerals we introduce into our body through food, the better!
Hydrate. Although we want to avoid drinking with meals, water is our most important nutrient, and is vital to the absorption of many vitamins and minerals!
Cook to preserve nutrients. Cooking our food often helps with digestion and absorption; however, overcooking food can destroy our beneficial vitamins and minerals.
Try new foods. By introducing our body to new foods we maximize the exposure of vitamins and minerals. Every food is different and offers something unique.
Try adaptogenic herbs. Adaptogen herbs help us adapt to physical and mental stress. When we are stressed, our body may not absorb vitamins and minerals as effectively.

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THE BEST SOURCES OF VITAMIN C | BBC GOOD FOOD

From bbcgoodfood.com
Estimated Reading Time 6 mins

Blackcurrants – 160mg per 80g serving (cupped handful) or 200mg per 100g. Blackcurrants are small, round, sour-tasting, deep purple-black berries which typically need some sort of sweetness added to make them more palatable.
Red pepper – 100mg per 80g serving (½ large pepper) or 126mg per 100g. Red peppers are very versatile and can be eaten in salads or as a crudité with a dip, such as hummus or guacamole, or they can be used in soups, stews and stir-fries.
Kiwi fruit – 47mg per 80g serving (1 medium kiwi fruit) or 59mg per 100g. The kiwi fruit is a bright green, tropical fruit, typically eaten raw. Simply peel and chop or cut in half and scoop out with a teaspoon.
Guava – 126mg per 55g serving (1 fruit) or 230mg per 100g serving. Guavas are a tropical fruit that can be eaten by scooping out the inside or eating it whole without the skin.
Green pepper - 96mg per 80g serving (½ large pepper) or 120mg per 100g. Just like the red pepper, green peppers are very versatile and can be eaten raw or cooked.
Orange – 73mg per 140g serving (1 orange) or 52mg per 100g. This bright, juicy fruit can simply be peeled and eaten as it comes, or added to savoury salads, fruit salads or used to top breakfast bowls.
Strawberries – 47mg per 80g serving (7 medium strawberries) or 57mg per 100g. Strawberries are a British summer fruit that are naturally sweet and can simply be eaten raw, chopped and added to your breakfast or served as dessert with cream or ice cream.
Papaya – 94mg per 80g serving (½ small papaya) or 60mg per 100g. Papaya is a tropical fruit with soft, edible flesh in the middle. It can be added to salads, smoothies and desserts.
Broccoli (raw) – 63mg per 80g serving (cupped handful) or 79mg per 100g. Whether eaten raw or cooked, broccoli is a very versatile source of vitamin C. It can be eaten as crudités or even added to a juice or smoothie.
Kale (cooked) – 57mg per 80g serving (one handful) or 71mg per 100g. Kale has become very popular over recent years, and this leafy green vegetable can be eaten raw in smoothies or salads, lightly steamed or stir-fried as a side to your meal.

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25 VITAMIN C FOODS LIST THAT ARE HIGH IN VITAMIN C ...

From vitamincproducts.com
Estimated Reading Time 9 mins

Broccoli. Broccoli is a cruciferous-vegetable. One-half cup of cooked broccoli will give you 51-mg of vitamin C, or 57-percent of the daily value. Research reveals that taking cruciferous vegetables that are rich in vitamin C helps in lowering oxidative stress.
Chili Peppers. A green chili pepper will give you vitamin C of about 109 mg. This is the same as 121-percent of the daily value. A red chili pepper will give about 65 mg (72-percent of the daily value).
Cauliflower. Cauliflower is rich in vitamin C and helps in increasing one’s metabolism & making your bones healthy. Also rich in calcium which helps in the development of healthy teeth & joints.
Garden Cress. Garden cress has a high content of Vitamin C. Also, they are rich in folic acid. This makes Garden cress the best in improving your immunity levels and strength.
Kakadu Plums. Kakadu plum with the scientific name Terminalia ferdinandiana is normally found in Australia. The fruit has 100 times the vitamin C when compared with oranges.
Acerola Cherries. Acerola Cherries has the scientific name Malpighia emarginata. 49 grams of red Acerola-Cherries will give 822 mg of vitamin C. This is also the same as 913-percent of the daily value.
Mangoes. Mango makes your skin, reduces the cholesterol levels in your body, and helps in boosting your immunity. Mango is among the recommended best sources of vitamin C. Furthermore, it concentrates on bones and teeth development.
Rose-hips. Rose-hip is a fruit that is small in size but very sweet. It is found in a rose plant. This fruit is rich in vitamin C. About six fruits of rose hips will give you vitamin C of about 119 mg.
Sweet Yellow Peppers. With sweet and bell peppers, their vitamin c content increases as they mature. 75 grams (one-half cup) of yellow peppers will give a vitamin C content of 137 mg.
Blackcurrants. Blackcurrants have the scientific name of Ribes nigrum. With 56 grams of blackcurrants, you will have 101 mg of vitamin C. This is the same as 112-percent of the daily value.

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20 FOODS THAT ARE HIGH IN VITAMIN C - HEALTHLINE

From healthline.com

Kakadu Plums. Share on Pinterest. The Kakadu plum (Terminalia ferdinandiana) is an Australian native superfood containing 100 times more vitamin C than oranges.
Acerola Cherries. Just one-half cup (49 grams) of red acerola cherries (Malpighia emarginata) delivers 822 mg of vitamin C, or 913% of the DV (6). Animal studies using acerola extract have shown that it may have cancer-fighting properties, help prevent UVB skin damage and even decrease DNA damage caused by bad diet (7, 8, 9).
Rose Hips. The rose hip is a small, sweet, tangy fruit from the rose plant. It’s loaded with vitamin C. Approximately six rose hips provide 119 mg of vitamin C, or 132% of the DV (10).
Chili Peppers. One green chili pepper contains 109 mg of vitamin C, or 121% of the DV. In comparison, one red chili pepper delivers 65 mg, or 72% of the DV (12, 13).
Guavas. This pink-fleshed tropical fruit is native to Mexico and South America. A single guava contains 126 mg of vitamin C, or 140% of the DV. It’s particularly rich in the antioxidant lycopene (15).
Sweet Yellow Peppers. The vitamin C content of sweet or bell peppers increases as they mature. Just one-half cup (75 grams) of yellow peppers provides 137 mg of vitamin C, or 152% of the DV, which is double the amount found in green peppers (17, 18).
Blackcurrants. One-half cup (56 grams) of blackcurrants (Ribes nigrum) contains 101 mg of vitamin C, or 112% of the DV (20). Antioxidant flavonoids known as anthocyanins give them their rich, dark color.
Thyme. Gram for gram, fresh thyme has three times more vitamin C than oranges and one of the highest vitamin C concentration of all culinary herbs. One ounce (28 grams) of fresh thyme provides 45 mg of vitamin C, which is 50% of the DV (23).
Parsley. Two tablespoons (8 grams) of fresh parsley contain 10 mg of vitamin C, providing 11% of the recommended DV (26). Along with other leafy greens, parsley is a significant source of plant-based, non-heme iron.
Mustard Spinach. One cup of raw chopped mustard spinach provides 195 mg of vitamin C, or 217% of the DV (30). Even though heat from cooking lowers the vitamin C content in foods, one cup of cooked mustard greens still provides 117 mg of vitamin C, or 130% of the DV (31).

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Claire Saffitz, assistant food editor. Feb 8, 2018 - "Tastes like a boozy Orangina; I could drink 'em all day long." Claire Saffitz, assistant food editor. Feb 8, 2018 - "Tastes like a boozy Orangina; I could drink 'em all day long." Claire Saffitz, assistant food editor. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select ...
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