When we think of vitamin C, we primarily think of lemons and citrus fruits. However, when it comes to foods containing vitamin C, lemons are not at the top of the list with the highest vitamin C content. Acerola is in first place, followed by red rose hips and red-orange sea buckthorn berries in third place. Green vegetables such as peppers and broccoli also contain more vitamin C than lemons and oranges. Among herbs, nettles are at the top of the list, followed by parsley and wild garlic.

By the way, raw food (vegetables and fruit) contains more vitamin C than processed food. Why? Vitamin C is very sensitive to heat and light. After cooking, the vitamin C content is therefore lower than in the raw state.

Thanks to an innovative process called liposome technology, the vitamin C is bound to phospholipids. This means that the body can better absorb and utilize the phospholipid-bound vitamin C.