Introduction: Vitamin C is an essential component of our diet. Its presence is necessary for normal body functioning. The main sources are fruits and vegetables.

The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period.

Materials and methods: The study material comprised 14 types of fruits and vegetables and commercial products made from them, in which we determined the content of vitamin C.

Results: Differences were found in vitamin C content between fresh fruits and vegetables vs. processed fruit and vegetable products.

Conclusions: Fresh fruit and vegetables are not always the best source of vitamin C in the autumn/winter season. In some cases, processed fruits and vegetables are richer in this vitamin.

Publication timeframe:
4 times per year
Journal Subjects:
Medicine, Basic Medical Science, other, Clinical Medicine, Surgery, Public Health