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Vitamin C ( ascorbic acid ) |
 | | Vitamin C is absorbed from the small intestine, circulated in the blood, and stored in the tissues. |
 | | The richest natural sources of vitamin C are citrus fruits and their juices, strawberries, cantaloupes, raw vegetables-especially peppers, parsley, broccoli, cauliflower, kale, Brussels sprouts, turnip greens, cabbage, tomatoes, potatoes, and bean sprouts. |
 | | Vitamin C probably increases the absorption of iron, although this effect is mild. |
| www.herbs2000.com /vitamins/v_c.htm (1445 words) |
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