The 3 unsuspected sources of summer

Whatever the season, vitamin C is essential to the proper functioning of our organization. As the National Food Health Safety Agency (ANSES) specifies, it allows in particular to consolidate collagen fibers, elements of the connective tissue that support cells and tissues. Beyond that, it intervenes in the synthesis of molecules involved in the nerve transmission and ” provides a protective role of tissues by capturing oxidizing substances ». Not to mention that it also facilitates the absorption of iron, in particular that of vegetable foods such as legumes or nuts.

So take advantage of the summer to fill up on vitamin C, especially since it is enough – almost – to look to find it! Many fruits and vegetables contain in abundant quantities. The most provided?

• blackcurrant: a fairly exceptional vitamin C concentration: 181mg per 100g, three times more than orange, already well equipped, in the same way as other citrus fruits such as lemon;
• parsley: a vitamin C reserve (133mg per 100g) very little known but oh so precious. To slide in summer, in your salads, for example. Or in juice, with cucumber. A delight!
• The pepper: 100mg (per 100g) for its green version up to 175mg for red! Roast, grilled, stuffed, baked in the oven or even raw … It will perfectly accompany your summer salads.

Beyond these three summer stars, vary the pleasures by also betting on the melon, the watermelon and the apricot. The latter certainly appear much less rich in vitamins C but are just as recommended for their fiber intake, in particular.