The body of almost all mammals synthesize vitamin C. Humans do not have them - they rely entirely on obtaining it through food. In the body, ascorbic acid (vitamin C), operates a complex with other vitamins and trace elements, and studies show that the natural form it is absorbed more easily by the body and thus act more effectively.
Best known in Bulgaria as a rich source of vitamin C are citrus fruits doubt. Leaders among them are guava and kiwi. In 100 g of guava has about 180 mg of vitamin C, and familiar in our green kiwi fruit contains about 100 mg vitamin C per 100 g of fruit (or about 70 mg in 1 piece). For comparison - in 100 g of lemon juice has about 50 mg, and one orange - 70.
Far richer in vitamin C are unknown in our latitudes fruits that grow in the Amazon - Kakadu Plum (Kakadu Plum, Terminalia ferdinandiana), kamut kamut (Camu Camu, Myrciaria dubia), and atserolata (Acerola, Malpighia glabra). In 100g of them contain about 2300-3150 mg, 2700 and 1700 mg vitamin C, ie over 10 times more than citrus fruits.
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