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一聽到補充維生素C，可能很多人會不約而同地想到了多吃橙子、檸檬等這些柑橘類水果。有如此反應的人，多半是讓那句“XX鮮橙多，多C多漂亮”的廣告語給深深刻到腦子裡了。其實，我也是那些人其中之一，每當想到用食物補充VC，首先進入我腦海的的確就是橙子。不得不說，那時的廣告做的可真好，讓人想忘都忘不掉。可事實上，不管是橘子、橙子還是檸檬，都不是維生素C含量最高的水果。
根據《中國食物成分錶》第一冊第2版的數據，我將其中常見的40種水果的維生素C含量由高到低依次排序，得到下圖。由圖可知，在眾多水果中，新鮮紅棗的維生素C含量是最高的，其次是黑加侖，兩者維生素C含量大於150 mg/100g以上；排在兩者後的是番石榴、獼猴桃和山楂，它們的維生素C含量都大於50 mg/100g；之後是草莓、木瓜、桂圓和荔枝，它們的維生素C含量都大於40 mg/100g；橙子、柑橘的維生素含量在30 mg/100g左右，排名位於中上游水平；排名靠後的是蘋果、橄欖、無花果等。