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Vitamin C is one of the vitamins that we need to get from food. The list for possibilities of it improving health related issues is long…but the list for ineffective uses is equally long. There has been a long history of questions regarding the research of supplements around Vitamin C.
The disease scurvy is prevented and treated with Vitamin C, but there is not enough evidence to support that Vitamin C prevents the common cold. However there is evidence that regular of intake of Vitamin C can shorten the length of colds. At this point the science is unsure if supplementation decreases risk of cancer, heart disease or dementia.
Meanwhile what we know is that it functions as an antioxidant! And we can't get enough of those! Good sources of Vitamin C are fresh fruits and vegetables, especially the citrus fruits, kiwi, tomatoes, tomato juice, broccoli and strawberries. Many of the best sources of Vitamin C are usually consumed raw…back to my favorite food…salads!!
Try this super salad with lots of color and great sources of Vitamin C!
Per serving: 251 calories, 23 g protein, 12.5 g carbohydrate, 12.8 g fat , 177 mg cholesterol, 2.5 g fiber, 306 mg sodium. Calories from fat: 45%.
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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Health in Columbia, S.C.
Kay promotes health and wellness, helping cardiac and diabetes patients eat their way to healthier lives. She works in consultation with the trained chefs at Providence, combining her nutrition knowledge with their food prep know-how to create delicious, healthy dishes for patients and the public. She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.
"She doesn't just give you the fish, she teaches you how to cook it."
– a Kay MacInnis fan and Providence Cooks! regular.