Amount of Vitamin C, total ascorbic acid in Mung beans, mature seeds harvested, sprouted, cooked, stir-fried
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There is mg amount of Vitamin C, total ascorbic acid in amount of Mung beans, mature seeds harvested, sprouted, cooked, stir-fried
Humble and yet so important, the value of vitamin C was first discovered about 250 years ago, when limes were used to cure scurvy that sailors developed on the long voyages.
Vitamin C is water soluble vitamin and is one of key antioxidant nutrient. It plays a crucial role in preventing losses and providing decent level of antioxidants in our body. It is our very own bodyguard protecting us from oxidation and disease. Vitamin C is needed in many different reactions in the body, including production of collagen, hormones, plays vital role in fighting an infection and when our body activates histamine, which results in nasal congestion, vitamin C can deactivate the histamine and work somewhat like an anti-histamine.
Meats, grains and milk will not provide sufficient amount of vitamin C. High amounts of vitamin C are found in most fruits and vegetables, including strawberries, mango, papayas, citrus fruit, red pepper, broccoli. As vitamin C is easily destroyed by heat it is important to include fresh fruit and veggies in everyday diet.
Determine, under different quantities, how much of Vitamin C, total ascorbic acid nutrient can be found in Mung beans, mature seeds harvested, sprouted, cooked, stir-fried. Calculate and convert the amounts.