Because the body cannot synthesize vitamin C on its own, patients need to proactively supplement it every day through a balanced diet. Here are simple but effective suggestions.
Use lemon peel as a spice
Zucchini fruits are a rich source of vitamin C and are easy to add to your daily meals. Lemon, grapefruit or orange peels contain a significant amount of vitamin C with natural scent. Just smooth the skin and sprinkle it on yogurt, salad, baked vegetables or cereals to add more nutrients and attractive flavors to the dish.
Prioritize bell peppers
Red bell peppers have the same vitamin C content as citrus fruits. This food can be eaten raw or processed in stir-fried dishes, salads or mixed rice to increase color and nutrients. In particular, bell peppers are low in acid and should be suitable for people with stomach problems or reflux.
Drink lemon water properly
A glass of diluted lemon juice after breakfast helps supplement vitamin C and helps balance blood sugar. You can replace one of the eight glasses of filtered water per day with lemon juice or orange juice to both rehydrate and add nutrients, limit sugar or you can use a little honey if suitable.
Spring tea
Spring tea is a rich source of vitamin C, which contributes to boosting immunity and supporting collagen production. In addition, natural flavonoids in tea help reduce inflammation - one of the common problems in people with diabetes.
Add fresh fruit to meals
Berries, papaya, orange or melon are rich in vitamin C and antioxidants that help stabilize blood sugar. A plate of fruit salad combined with kiwi, strawberry, orange or melon with a little cheese or yogurt is an ideal choice for those who are controlling their diet.
Choose frozen fruits when needed
post-harvest frozen fruits often retain more vitamin C than fruits left in the environment for a long time. You can reserve frozen berries such as blueberries, raspberries, strawberries for year-round use, make smoothies or eat them directly, which are good for heart health and blood sugar.
Sprinkle with parsley and coriander
These two familiar spices are also a significant source of vitamin C. They are suitable for many dishes such as salads, soups, eggs, rolls or sprinkled on rice and baked vegetables to naturally enhance flavor and nutrients.
