It is also known as Vitamin C.

It is used in cooking mainly due to its great antioxidant power. It prevents fruits and vegetables from darkening when being peeled and exposed to oxidation produced by air. It is also used for its acidic flavour, softer than that of the citric acid. It is commercialised in water-soluble powder for culinary uses.

Sources: raw fruits and vegetables, mainly oranges, lemons, kiwis and strawberries.

Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.1 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.