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Foods High in Vitamin C for Light Skin

Vitamin C is essential for humans. Also known as Ascorbic Acid, it has the capacity to lighten skin if taken regularly. A vitamin and antioxidant, vitamin C is used by bodies to build skin, cartilage, tendons, ligaments, and blood vessels. According to the University of Maryland Medical Center, vitamin C helps lower blood pressure and possibility the risk of cancer. Finding natural sources of vitamin C is simple, given its abundance in fruits and vegetables.

  1. Small Fruits

    • A number of small fruits, most of which grow primarily in tropical conditions, are rich in vitamin C. The frequent consumption of citrus fruits such as oranges, tangerines, clementines, lemons, and limes will help with light skin. Other vitamin-C flushed fruits good for light skin are tomatoes, green and red peppers, papaya, guava, grapefruit, strawberries, kiwi, mango, peaches, and nectarines. The juice of any of these fruits, if not overly distilled or from concentrate, is also high in vitamin C.

    Large Fruits

    • Along with their small brethren, vitamin-C rich large fruits, consumed raw or cooked, are good for light skin. Pineapple, watermelon, and cantaloupe are among the large fruits that are high in vitamin C and good for light skin. The species of the gourd family, though commonly thought of as vegetables, are in fact fruit, and fruit rich in vitamin C. Gourd fruits good for light skin include acorn squash, butternut squash, hubbard squash, spaghetti squash, turban squash, and pumpkin.

    Vegetables

    • Plenty of vegetables are high in vitamin C, and good for light skin. In addition to traditional vegetables, a number of large, leafy, versatile greens, which can be consumed raw in salads or cooked as a part of larger dishes, have high vitamin C content. Non-leafy vitamin-C rich vegetables are cauliflower, broccoli, mange-tout peas, Brussels sprouts, and potatoes. Leafy vegetables with high vitamin C content that help with light skin are kale, curly kale, spring greens, cabbage, spinach, and turnip greens.

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