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Vitamin C content varies between fruits, based on maturity and shelf life. Gooseberry, guava, green pepper, citrus fruits, apples, strawberries, tomatoes, melons, avocado, mango, brussels sprouts, black currant, grapefruit and kiwi. It is heat-labile and hence lost by over cooking.
Washing vegetables and fruits also deprives you of vitamin C. Always, wash them before cutting.
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