Oranges are probably the most familiar fruit source of vitamin C. It is common to encourage drinking a glass of orange juice at breakfast each morning to ensure a good level of this important vitamin. There is much less of the vitamin in frozen or bottled juice than in juice that has been freshly squeezed - but it's a lot quicker to serve!
2. strawberry
Answer: Vitamin C food
You might be surprised to hear that strawberries are a good source of vitamin C, but a cup of sliced strawberries (or 15 medium-sized berries) provides the recommended daily intake of vitamin C. They also contain a lot of antioxidants, so offer multiple health benefits, as well as tasting delicious.
3. broccoli
Answer: Vitamin C food
Broccoli, that tree-like green vegetable, comes from a plant in the cabbage family. The part we eat is actually the flower buds - if you leave it in the refrigerator too long, each little bud will turn yellow and open into full bloom. It is most commonly eaten cooked, but it can be eaten raw in a salad or used to dunk in a dip.
Since cooking destroys some of the vitamin C, your get more benefit from the raw vegetable, but some people (including me) find raw broccoli, like other members of the cabbage family, to have a distinctly bitter taste, and prefer to eat it cooked. A cup of cooked broccoli provides the recommended daily dose of vitamin C.
4. capsicum
Answer: Vitamin C food
The capsicum, also called a bell pepper, is a kind of chili with a very low amount of the chemical (capsaicin) which makes its relatives, chili peppers, hot. In some areas is is called a sweet pepper, in some just a pepper. Capsicums come in a range of colours - my local store packages a red, yellow and green one in a package they call a stoplight, since the color pattern is the same as a traffic light.
Green capsicum is not yet ripe, and will turn yellow, orange or red as it ripens. Green capsicums have about the same amount of vitamin C as oranges, while a red capsicum has over twice as much!
5. tangerine
Answer: Vitamin C food
Tangerines are a citrus fruit, names after the African city of Tangiers from which they first came to Europe. They are smaller and sweeter than oranges, and usually easier to peel and to separate into segments. Although, like all citrus fruits, they have a high vitamin C content, they are so small that it takes 4-5 of them to give you a full daily amount of vitamin C.
6. lobster
Answer: Seafood
Lobsters are crustacean, meaning they have a hard outer shell. Since they live in oceans, they are a type of seafood. There are a number of different species called lobster around the world, but the Atlantic lobster found in the waters off Canada and the northeastern USA are generally considered the best, with their finely-grained flesh, which is easily extracted from the large claws and tail. They can be eaten simply boiled (which turns the shell bright orange-red) and dipped in melted butter (to which lemon or garlic is often added), or prepared in more complicated dishes.
In colonial New England, lobster was so abundant, and perceived to be a lesser-quality food than red meat, that it was considered servants' food. Lobster was also used as bait for more desirable fish. It was not until the late 19th century that it began to acquire the status of a luxury food which it enjoys today.
Lobster does not contain any vitamin C, but it is a good source of protein, and contains vitamin B12, as well as several essential minerals.
7. salmon
Answer: Seafood
There are a number of different fishes called salmon, all of which live in the ocean for at least part of their life. Many species are born in fresh water, before spending their adult life in the deep ocean waters, before returning to the site of their birth when they are ready to reproduce and die.
Salmon do not have any vitamin C, but they do have a lot of vitamin D and omega-3 fatty acids, which make them a healthy part of your diet. Salmon is commonly eaten fresh (raw or cooked), smoked and tinned. Tinned salmon traditionally includes small pieces of bone, which adds calcium to the other valuable nutrients.
8. calamari
Answer: Seafood
Calamari is the name used for squid which is prepared for eating. The tube of the squid is commonly cut into strips or, if the squid is small enough, rings, before being fried or stewed. Sometimes the contents of its ink sac are extracted and used to add colour to the dish.
Like most seafood, squid is high in protein and low in fat. It contains no vitamin C, but plenty of omega-3 and omega-6 fatty acids are found in what oil there is.
9. abalone
Answer: Seafood
Abalone are a kind of sea snail which are considered a delicacy in a number of cuisines - and their shells have a pearly coating that makes them popular for use in jewelry. Raw abalone is a popular type of sushi in Japan, but it is also eaten streamed, boiled, salted, dried, and stewed in soy sauce.
Abalone actually has a small amount of vitamin C, you would need to eat 50 standard serves to get your recommended daily amount. It does, however, have a lot of protein and fatty acids, along with vitamin B12 and selenium.
10. barramundi
Answer: Seafood
Barramundi, which is also known as Asian sea bass, is found mostly in the Indian Ocean and the southwestern part of the Pacific Ocean. They are prized as a target for sportfishing, but are also an important commercial fish in the regions where they dwell. Its white flaky flesh make it popular - with saltwater crocodiles as well as with people! Fishers in the northern part of Australia have reported having crocodiles grab a fish off the line as they are reeling it in.
As is the case for most seafood, barramundi has no vitamin C, but it is a good source of vitamin D, selenium and potassium, along with being a protein-rich food.
This quiz was reviewed by FunTrivia editor MotherGoose before going online.
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