A lot of people think that oranges are the best sources of vitamin C. While oranges and other citrus fruits tend to receive a lot of attention for vitamin C, other sources, including Brussels sprouts, kiwis, and peppers, have a higher vitamin C content. In fact, one cup of Brussels sprouts contains 85 milligrams (mg) of vitamin C, which covers the needs of most adults. Although Brussels sprouts are highly nutritious, they are not the only vitamin C superstars.

What Is Vitamin C?

Vitamin C, or ascorbic acid in supplement form, is an essential vitamin that you have to get via your diet. The human body does not make any vitamin C on its own. It is a water-soluble vitamin that acts as an antioxidant in the body. That means that it can support cellular health, healthy aging, and support immune function. Although supplementing is an option, you can easily find vitamin C in many fruits and vegetables. The following fruits and vegetables are rich in vitamin C, so eat up!

Guava

Guava happens to be one of the richest dietary sources of vitamin C. One small guava contains 228 mg of vitamin C, which is more than double the amount you need in a day. Guava also provides fiber, which aids digestive health and promotes feelings of fullness. The high potassium and soluble fiber levels may also aid blood pressure management and reduce “bad” LDL cholesterol levels. You can eat guava on its own, blend it into smoothies, incorporate it into desserts, or even sauces for savory dishes. 

Red Bell Peppers

Although they don’t contain as much vitamin C as guava, raw red bell peppers are excellent sources. Red bell peppers contain almost double the amount of vitamin C as Brussels sprouts, offering 121 mg per cup. In addition to the vitamin C content, red bell peppers offer valuable carotenoids, which act as antioxidants to support cellular health and skin integrity. Lutein, zeaxanthin, and beta-carotene, which are the carotenoids in red bell peppers, work to protect the retina against age-related macular degeneration and cataracts. Just like the other foods in this article, the high vitamin C content aids the absorption of iron from plant-based foods. 

Kale

Kale is a valuable leafy green that offers more vitamin C by weight than Brussels sprouts, especially if you enjoy it raw. Not only does kale offer 23.4 mg of vitamin C per cup, but it also offers vitamin K (70% of the daily value per cup), magnesium, and other plant compounds that support heart and bone health. Kale is also rich in sulforaphane and indole-3-carbinol, two compounds that help block cancer growth at a cellular level. Just like red bell peppers, kale also provides lutein and zeaxanthin, making it a great vegetable for eye health. 

Broccoli

Just like kale, broccoli provides a healthy amount of both vitamins C & K. In a cooked cup, broccoli provides over 90% of the daily value of vitamin C and about 92% of the daily value of vitamin K. Broccoli is also a close relative to Brussels sprouts and offers fiber, potassium, and antioxidants that work to fight inflammation and aid LDL cholesterol reduction. Studies suggest that it is better to eat broccoli raw or lightly steamed to maximize your benefits, as overcooking can destroy myrosinase, a valuable enzyme needed for sulforaphane production.

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We absolutely love this sun-dried tomato and raw red bell pepper hummus that is made without chickpeas. Not only is it full of flavor, but it is also contains with nutrients, alkaline, and incredibly for your digestive system. You will need a high-speed blender or food processor (we think this is the better option) to create a smooth consistency with this raw hummus. If you do not have a great blender, you can still make this recipe, but you may end up with a more rustic consistency. That flavor will still be fantastic, though.

The combination of red bell pepper and sun-dried tomatoes makes this dip. You get a savory sweet combination that has just the right amount of tang. Those two ingredients pair beautifully with the zucchini and spices. To keep this raw hummus a reddish hue, make sure to peel the zucchini, or else the green peel may turn this red hummus slightly brown. To be clear, hummus made without chickpeas still tastes like traditional hummus. The lemon, tahini, and spices give this recipe that distinct hummus flavor you know and love.

The zucchini is the ingredient that gives the raw hummus the body and thickness you want from a dip like this. Even though it is made with vegetables, we encourage you to eat it with raw vegetables sticks, such as celery, carrots, or bell peppers. You can also spread it on nori rolls or in raw collard wraps. We have many recipes for both of those meals in our recipe section. Lastly, the hummus is a little thin when you blend it, but chill it in the fridge for a couple hours and it will thicken up.

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Get ready to eat just about every color of the rainbow with these raw vegan collard wraps. They are quick and easy to make and pack one of the biggest nutritional punches you’ll ever enjoy. The wraps include shredded purple cabbage, carrots, red bell pepper, sliced avocado, and alfalfa sprouts, and a delicious tahini-based dressing that ties everything together. Feel free to swap out ingredients for others that you either have in your fridge, or ones that you enjoy better. Just make sure that the ingredients you use are cleanse-approved, provided you are cleansing.

The trick for wraps is rolling them without breaking the collard green leaves. In order to roll the collard leaves easily, remove the thick stems. Not only does this allow for even rolling, but it also gets rid of a bitter, unpleasant, fibrous bite. To do this, simply use your knife to cut away the thick stem at the bottom of the leaf. You can also shave off the back part of the stem that runs slightly up the leaf, creating a flatter surface for rolling.

Now if rolling the leaves proves too difficult, you can always turn these wraps into tacos. That said, they are much easier to eat as wraps; not to mention, a lot less messy. The choice is yours and we don’t judge over here. The important thing is that you are making a great decision (and a healthy one at that) to enjoy this recipe as your next entree!

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We couldn’t quite come up with the perfect name for this recipe. We were back and forth between “Garden Symphony Soup” and “Raw Vegan Italian Blender Soup,” and you can see which one won. For this reason, we went with the very “on the nose” name, as it best describes the recipe. It is a vibrant medley of the a great combination of raw vegan ingredients that swirl together in a symphony of flavor and nutrition!

Unlike a traditional gazpacho, this recipe contains zucchini, not cucumber. The zucchini effortlessly struts into the mix, blending beautifully with the sweetly tart and juicy tomato, which gives the soup its color. The red bell pepper also brings a subtle sweetness and refreshing element to this soup. One of the secret stars of this raw blender soup is the avocado, which helps to make it extra creamy and elegant. One could say that it elevates this simple dish to a decadent creation!

What makes this raw vegan soup Italian is the fresh basil and flat-leaf parsley twirl. They do a little herbaceous dance and complement the richness of the sun-dried tomatoes. Just make sure that the sun-dried tomatoes are purely dried, not soaking in oil and other seasonings. Finally, you have a single clove of garlic that enhances the overall melody of this soup with its bold and savory flavor. You also have the lemon juice, which brightens everything up like a surprise encore! Basically, this recipe is like a giant orchestra that crescendos as you eat it to give you as much flavor as possible. It is plant perfection!

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While you are using one of our many cleanses, you have to avoid certain foods, including rice paper wraps. Those rice paper wraps can be tricky to use, as they tend to stick to themselves or tear easily. Allow us to remove them from the equation and replace them with sturdy, raw collard greens for this recipe. Roll up the different vegetables as tight as you can and then dip the wraps in the highly addictive almond butter sauce. Not only are these wraps backed to the gills with nutrients, but they are also bursting with flavor. Trust us when we tell you that dipping sauce is life!

As a quick note, you can use rainbow chard or Swiss chard if you cannot find raw collard greens. If you prefer the taste of chard to collards, go with chard instead. Both greens serve as great wraps that hold up nicely with all of the ingredients inside. Additionally, if you want sauce in every bite and don’t want to dip the wraps, pour some of the dipping sauce on the ingredients in the wraps before rolling them up. Speaking of the filling ingredients, you can swap those out with others that you prefer. Do you prefer carrots instead of red bell peppers? Swap them out!

Once you have all of your ingredients prepped, make sure to lay them out on a work station so they are easily accessible when you roll up the greens. Additionally, remove the ends of the thicker stems from the greens, as those stems are fibrous and bitter. You can open the leaves and roll up the ingredients like a burrito, or you can fold the leaves in half, line up the ingredients, and roll them up that way. Roll as you please, but make sure that you do one thing: Enjoy the meal!

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What is lycopene and why should you add more of it to your diet? Lycopene is a plant pigment that gives foods like tomatoes and watermelons their signature colors. Exhibiting antioxidant properties, lycopene has been linked to a long list of health benefits. Researchers note that lycopene may offer protection against sunburns, free radical damage, and even certain types of cancers.

Belonging to the carotenoid family, which is a group of compounds related to vitamin A, lycopene may help reduce systolic pressure. That is the top number on your blood pressure reading and it indicates how much pressure is exerted against the arterial walls when the heart beats. Decreasing that number is very beneficial for people with high blood pressure. Additionally, lycopene may improve LDL cholesterol and blood flow.

The benefits don’t just end there! Lycopene and beta-carotene are primary carotenoids founding skin and plasma. That’s why you often see those antioxidants in skin care products. Lycopene may improve the body’s ability to protect itself from the sun. Loading up on tomatoes doesn’t make you immune to sunburn; rather, it simply offers extra protection to your skin. Lycopene also exhibits anti-inflammatory properties that work to reduce oxidative stress. Finally, lycopene offers neuroprotective properties and may even help balance levels of cytokines, proteins that alert the immune system. Some great sources of lycopene include:

• Guava: 5,204 micrograms (mcg) per 100 grams (g)
• Tomato: 3,041 mcg per 100 g
• Grapefruit: 1,219 mcg per 100 g
• Papaya: 1,828 mcg per 100 g
• Watermelon: 4,532 mcg per 100 g
• Red bell pepper: 484 mcg per 100 g
• Persimmon: 159 mcg per 100 g
• Red cabbage: 20 mcg per 100 g
• Asparagus: 30 mcg per 100 g
• Mango: 3 mcg per 100 g

Lycopene And Your Sleep

Within recent years, researchers have focused their attention on the link between diet and sleep quantity/quality. Some studies looked at the link between sleep duration and higher intake of lycopene-rich foods. In these studies, sleep parameters were tracked using self-reports, and the diet was assessed by food diaries that participants kept. Based on the information, researchers found an association between sleep duration and lycopene levels. Based on that information, though, researchers need to conduct more studies on lycopene in the diet and sleep. 

Anti-Inflammatory Properties

Lycopene exhibits anti-inflammatory effects that result from its lipophilic nature. That means that lycopene has a close association with cell membranes, enabling them to regulate inflammatory responses and signals. In fact, lycopene may prevent the production of different cytokines, including IL1, IL6, IL8, and TNF-α. It may also inhibit nuclear factor kappa B, a signaling pathway that causes an inflammatory response. Lycopene experts say that the anti-inflammatory nature may be a potent agent for cancer treatment, especially in regards to the inhibition of metastasis and tumor progression. 

Antihypertensive Effects

In one study on overweight and obese people, a higher presence of lycopene was associated with a lower risk of hypertension. A different study noted that lycopene may exhibit antihypertensive effects in rats without causing hypotension. Another study with 54 patients with hypertension found that blood pressure decreased after six weeks of tomato extract supplementation. Another study found that lycopene supplementation of more than 12 mg per day in hypertensive patients significantly reduced diastolic blood pressure (the bottom number on a blood pressure reading).

Conclusion

Lycopene is a powerful antioxidant that exists in many easily accessible foods. Not only does it offer protection to your skin, but it may also improve heart health and reduce the risk of certain types of cancer. Although you can take a lycopene supplement, it may be most effective when consumed from lycopene-rich foods like tomatoes, grapefruits, red bell peppers, watermelon, and other red or pink fruits.

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A strong immune system can help you fight off infections, common colds, flus, and other bacteria or viruses. While there are certain lifestyle habits that contribute to healthy immune function, the key to enhancing immunity is your diet. The right foods won’t change the way your immune system operates overnight, but they provide your body with antiviral, antimicrobial, and anti-inflammatory compounds.

What Is The Immune System?

The immune system is an interactive network of organs, white blood cells, and proteins, all of which work together to protect the body from foreign substances. Working to neutralize bacteria, pathogens, and viruses that enter the body, the immune system works round the clock. A healthy immune system recognizes harmful substances from the environment and fights against cells in the body, which have been harmed or changed by way of an illness. An unhealthy immune system attacks certain cells, organs, or systems within the body, resulting in autoimmune disorders.

The innate immune system works as a general defense against pathogens. The adaptive immune system works to address specific pathogens that the body already is in contact with. These two systems work together to keep the body healthy, and you can enhance their function by eating the foods below. 

Ginger

Herbal healers in many cultures have relied on ginger’s ability to boost immune function. In Ayurveda, for example, the belief is that ginger breaks down the accumulation of toxins in the organs because it has a warming effect. Studies found that ginger works to cleanse the lymphatic system, helping the body eliminate toxins, waste, and other unwanted materials. Ginger essential oil also exhibits anti-inflammatory and antimicrobial properties, which may help treat infectious diseases. 

Beta-Carotene Foods

Beta-carotene foods tend to be orange, but there are greens that are also great sources. Carrots, pumpkins, sweet potatoes, papaya, apricots, red bell peppers, kale, collard greens, and spinach offer beta-carotene in droves. Research studies indicate that getting beta-carotene via food is much better than taking supplements. This is because foods contain carotenoids, which are antioxidant compounds that optimize immune function and fight free radicals. 

Green Tea

There are many studies and articles that encourage the consumption of green tea. It contains powerful antioxidants that exhibit immunomodulatory properties. Researchers note that green tea works as an antiviral and antifungal agent that may benefit immunocompromised patients. Because green tea contains caffeine, you don’t want to drink it all day long, but a cup a day may help to enhance immune function.

Vitamin C Foods

It may surprise you to learn that citrus fruits are not the richest sources of vitamin C. There are many fruits that exhibit impressive levels of vitamin C. Bell peppers, black currants, cranberries, guavas, citrus fruits, honeydew, parsley, mangos, pineapples, and kiwis contain a lot of vitamin C. Studies show that getting enough vitamin C in your daily diet may help reduce symptoms of respiratory infections. Vitamin C may also work to shorten the duration of certain illnesses, including bronchitis and the common cold. 

Almonds

Most people don’t think of almonds as immune-boosting foods, but they offer a diverse mix of nutrients that benefit the immune system. Almonds are great sources of vitamin E, and although it takes a backseat to vitamin C, it does exhibit powerful antioxidant capabilities. Vitamin E is a fat-soluble vitamin, meaning it needs fat for the body to properly absorb it. Fortunately, almonds contain lots of healthy fats, which help the body efficiently absorb and process the vitamin E. 

Turmeric

Known for reducing inflammation, turmeric is the golden powder that is a key ingredient in many curries. It is a bright orange-yellow spice with a bitter flavor profile, offering potent anti-inflammatory properties that have a proven ability to benefit people with arthritis. Research shows that curcumin, the active compound in turmeric, may decrease exercise-induced muscle damage. It may also act as an antiviral agent, according to animal studies, so more human studies are necessary to confirm this. 

Spinach

Spinach didn’t just make the list because it is a rich source of vitamin C. It is rich in numerous antioxidants, including beta-carotene, which may help the body fight off infections. Similar to broccoli, spinach retains most of its nutrients in its raw state. Cooking spinach, however, makes it easier for the body to absorb the vitamin A. Cooking spinach a little also aids the release of other nutrients from the oxalic acid, an anti-nutrient.

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A lot of people take supplements to meet their recommended daily intake (RDI) of vitamin C, but fresh fruits and vegetables are the best sources. Vitamin C, also known as ascorbic acid, plays numerous roles that are integral to overall bodily functions. It assists with cell protection, maintaining healthy skin & blood vessels, and it encourages wound healing. The most notable benefit is that it helps to encourage a healthier immune system. 

In general, foods that are naturally rich in vitamin C are fruits and vegetables. Since the body doesn’t store vitamin C, people need to regularly consume it. Any leftover vitamin C that the body cannot use leaves via urine. According to the FDA, the RDI of vitamin C is 90 milligrams (mg) for adult males, and 75 mg for adult females. Pregnant women should consume 85 mg per day, and breastfeeding women should consume 120 mg per day. Take a look at the following 10 foods to make sure you always have enough vitamin C in the body.

Kiwi

One cup of this tart fruit satisfies about 185% of the RDI of vitamin C. Most people don’t typically eat a cup of kiwi, though; rather, they eat a single kiwi fruit, which has about 79% of the RDI of vitamin C. There was a study that monitored 30 people (ages 20-51), who ate 2-3 kiwis every day for one month. The results indicated that kiwis lowered triglyceride levels by 15% and blood platelet stickiness by 18%. That’s great news for people who have higher risk of stroke or blood clots. 

Strawberries

You can’t have a list of vitamin C-rich foods and exclude strawberries. One cup of this classic summer berry delivers 108% of the RDI of vitamin C. In addition to the high vitamin C content, strawberries also contain folate, manganese, flavonoids, and other antioxidants. Studies have shown that the antioxidants in strawberries may reduce the risk of cancer, dementia, and diabetes.

Guava

Surprisingly, one cup of guava fruit offers 419% of the RDI of vitamin C. Guavas are tropical fruits that have yellow or green skin with bright pink or white flesh. They help to promote hydration and may even assist with blood pressure and cholesterol reduction.

Papaya

Papayas are beneficial for both assisting with optimal digestion and boosting immune function. Papaya offers 97% of the RDI of vitamin C per cup, and several studies revealed that they may also assist with brain function. One study even found that people who consumed papaya extract for six months experienced a 40% decrease in oxidative stress. That’s one of the main contributing factors to cognitive decline.

Red Bell Peppers

Boasting an incredible 211% of the RDI of vitamin C per cup, red bell peppers are some of the best vitamin C foods. All bell peppers contain vitamin C, but the red ones contain the most. They are also rich in beta-carotene, which encourages healthier eyes, skin, and immune function.

Kale

Kale is a superstar among produce items. There’s nothing it can’t do! Kale is a cruciferous vegetable that packs about 89% of the RDI of vitamin C per cup. If you eat a cup of cooked kale, it offers 59% because heat lessens the nutritional content. Kale is also rich in vitamin K and antioxidants like zeaxanthin, lutein, and carotenoids.

Thyme

This aromatic herb offers wonderful depth of flavor to your meals. According to research, thyme has more vitamin C than oranges, comparing it gram for gram. One ounce of fresh thyme offers 50% of the RDI of vitamin C. Even if you only sprinkle a little on your meals at a time, you add some vitamin C to your day. Thyme is also beneficial for the respiratory system. 

Brussels Sprouts

When it comes to Brussels sprouts, people either love or hate them. They are like durian fruit in that way. They do, however, offer a diverse mix of nutrients, including vitamin C. One cup of cooked Brussels sprouts contains 107% of the RDI of vitamin C. Brussels sprouts also offer, fiber, protein, phosphorus, magnesium, iron, and vitamin B6. 

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Dherbs.com Did You Know: Red Bell Peppers.

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You know when you are about to come down with the sickness. It’s that brief moment between a case of mild sniffles and a scratchy throat and full blow drainage from your nose and a hacking cough that sound horrendous. There’s no debate on this: being sick is no fun at all.

So what do you do? You begin to hydrate with any and all fluids you can get your hands on. You load up on vitamin C and become a master of herbal teas, but what are you eating while you’re sick? Most people resort to foods that are extremely easy to make or easy to swallow, but these foods are not always conducive to your road to wellness. It’s not just about avoiding processed sugars and refined grains, though. Some foods that are deemed “healthy” can worsen symptoms or prolong the sickness. Consider avoiding and consuming the following foods when you are sick.

When You Have A Cold, Flu, Or Fever

Avoid Nuts

While nuts contain valuable nutrients, including healthy fats, zinc, vitamin E, magnesium, and more, it is wise to refrain from eating them when you have the cold or flu. The fats are actually what you don’t want because the body has to work harder to digest them. Additionally, nuts are known histamine inhibitors that have the potential to increase congestion.

Eat Red Bell Peppers

Unless you have a nightshade allergy, red bell peppers are essential for anyone who comes down with a cold or flu. The active compound, quercetin, is a known antioxidant that can help prevent the virus from duplicating. It also repairs oxidative tissue damage and helps to calm inflammation associated with the bacteria or virus. Red peppers are also high in vitamin C, a necessary antioxidant can shorten cold symptoms.

Avoid Broccoli

Yes, you should typically eat your green vegetables, but broccoli is not for sickly people. While it contains beneficial fiber and other nutrients, broccoli can be difficult for the body to digest when sick. According to Mahmoud Ghannoum, a gut health expert, it is wise to avoid irritating the gastrointestinal tract when you’re sick, especially since a healthy gut is necessary for optimal immune function.

Eat Mushrooms

Mushrooms contain cytokines, which are proteins that work to regulate immune response by “sounding the alarm,” so to speak, when a foreign invader is present in the system. Cytokines also assist the body with entering sleep mode to promote a swift recovery. Additionally, research suggests that shiitake, cordyceps, and reishi mushrooms increase cytokines in the body and boost immune function.

When You Have A Stomachache, Nausea, Or Diarrhea

Avoid Dairy Products

Dairy products should be avoided whether your sinuses are clogged or your stomach is upset. The reason for this is because dairy contains lactose, which can be difficult for the body to digest, especially after experiencing diarrhea. The body needs lactase enzymes to digest lactose, and the body’s supply of lactase temporarily depletes with diarrhea because the gut lining becomes inflamed. You will most likely feel bloated or nauseous if you consume dairy products when your stomach isn’t feeling 100%.

Eat Bananas

Bananas are rich in potassium, which is necessary for balancing the amount of water in the body. It helps to maintain healthy cells, but potassium levels deplete when you have diarrhea or consistently vomit. Replenish the body’s potassium levels by consuming bananas, especially the ones that are more green than yellow. Bananas that are a little unripe contain resistant starch, which promotes the growth of healthy gut bacteria.

Avoid Beans

Beans contain a sugar known as alspha-galactosidase, which can upset stomach tissues and cause gas, bloating, cramping, or diarrhea. When experiencing diarrhea or other stomach issues, the body may not be able to synthesize enough gas-reducing enzymes to break down alspha-galactosidase. To avoid adding insult to injury, steer clear of beans.

Eat Steel Cut Oats

Steel cut oats are extremely gentle on the digestive system. The soluble fiber assists with pulling water into the digestive tract, helping to bulk up stool and regulate the rate at which food moves through the body. Steel cut oats also contain selenium and zinc, two minerals that protect the body from bacteria and viruses by enhancing immune function.

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